I don’t steam much, and when I do it usually involves a lot of crabs or, more likely than not, vegetables. It’s an underused technique in my household, besides one that doesn’t pop up very often in the materials I...
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My previous experimentation with
eggplants scorched them on an iron skillet to create this wonderful smokey baba ghanoush, so I was a little worried about the gentle steaming I was in for with these guys. Well, only slightly worried considering
Jean-Georges Vongerichten penned the recipe. This comes from his
Asian Flavors of Jean-Georges. I jumped on it because it’s one of the very few recipes in the book that could be done fairly quickly and without thirty ingredients.
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