Recipe

Step 1: Heat up 3″ water in your pressure cooker with the steamer insert (or an improvised steamer rack) in place. Put the eggplants in the steamer. Clamp on the lid. Bring up to full pressure, turn the heat down to medium and cook for 5 minutes. Leave to vent gradually.

Step 2: In the meantime, make the dressing by mixing all the ingredients except the coriander and sesame seeds. Season with freshly ground black pepper — no salt for now, because soy sauce is salty.

Step 3: When you are ready to serve, split the eggplants lengthwise, leaving the stem on each one. Spread out on a serving platter and distribute the dressing and coriander evenly over them.

Step 4: Heat the sesame seeds in a small dry frying pan until they’re just starting to colour. Sprinkle onto the eggplants and serve immediately.

Reprinted with permission from Richard Ehrlich’s 80 Recipes For Your Pressure Cooker (2011 Kyle Books).