Food & Wine

Steamed Eggplant with Buttermilk-Thyme Dressing

The Tri-City Herald's Food & Wine section April 7 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Steamed Eggplant with Buttermilk-Thyme Dressing

Ingredients

For the eggplant:

2 to 3 small, elongated Asian-type eggplants (about 1 pound)

4 plump, moist cloves garlic, peeled, halved, minced

fine sea salt

2 tablespoons buttermilk-thyme dressing (recipe follows)

Instructions

Cut eggplants lengthwise, from stem to bottom, into very thin slices. Do not peel.

Bring one quart water to a simmer in bottom of a steamer. Place eggplant slices on steaming rack. Place rack over simmering water, cover and steam until eggplant is soft and cooked through, about 15 minutes.

With a slotted spoon, transfer slices to a large platter. Sprinkle with garlic, season with salt and drizzle with dressing. Toss gently to coat the eggplant. Serve immediately. Makes 4 servings.

From: Vegetable Harvest by Patricia Wells (William Morrow, 2007, $34.95)

NUTRITIONAL INFORMATION PER SERVING:

Calories, 49.1; protein, 1.8 grams; carbohydrates, 5.1 grams; total fat, 2.7 grams; cholesterol, 1.2 milligrams; saturated fat, .5 grams; dietary fiber, 1.6 grams; sodium, 366.3 milligrams; sugar, 2.6 grams; vitamin A, 7.2 retinol equivalents; vitamin C, 2.6 milligrams; calcium, 48.7 milligrams; iron, .3 milligrams; alcohol, 0 grams.

Buttermilk-Thyme Dressing

Ingredients

1/4 teaspoon fine sea salt

2 teaspoons extra-virgin olive oil

1 tablespoon imported French mustard

1 teaspoon fresh thyme leaves

1/2 cup buttermilk, shaken to blend

Instructions

Combine all ingredients in a small glass jar with lid. Cover and shake to blend.

Let sit for one hour before serving. May be stored in refrigerator for a week.

At serving time, shake to blend once again. Makes 5 servings.

From: Vegetable Harvest by Patricia Wells (William Morrow, 2007, $34.95)

NUTRITIONAL INFORMATION PER SERVING:

Calories, 27.9; protein, .9 grams; carbohydrates, 1.5 grams; total fat, 2.1 grams; cholesterol, .98 milligrams; saturated fat, .4 grams; dietary fiber, .1 grams; sodium, 291.9 milligrams; sugar, 1.3 grams; vitamin A, 3.1 retinol equivalents; vitamin C, .6 milligrams; calcium, 31.6 milligrams; iron, .1 milligrams; alcohol, 0 grams.

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