This recipe is really all about the dressing, which turns just about any humble vegetable into a showstopping, entertaining-worthy dish (so far, I’ve tried on asparagus and sugar snap peas in addition to this concoction, and they’ve all been transportive.) I adapted the dressing from an asparagus & portobello salad in Gwyneth’s new cookbook, and the variety of veggies I used in this version was inspired by the bumper crop of peppers and eggplant in this week’s CSA box. I’m already looking forward to experimenting with a “fall” version made with completely different farmers market ingredients! This would be a perfect side dish served alongside meat or fish, but I decided to make ours a super healthy meal by serving the vegetables over quinoa, and pouring a little extra dressing and several squeezes of fresh lime over the top. The sweet-meets-salty, sesame & soy flavors are completely addictive – trust me when I say you’re going to want to pour it over everything. Bonus points for being vegan (and it’s gluten-free too, if you sub out the soy sauce for gluten-free tamari!) Keep reading for the recipe.
Eggplant, Peppers & Shiitake with Soy Dressing
*serves 3 as a main course, 6 as a side
Ingredients:
- 1 shallot, finely minced
- 1 teaspoon rice wine
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave nectar
- 2 teaspoons soy sauce
- 2 teaspoons water
- 1 tablespoon sesame oil
- juice from 1 lime
- 1/2 teaspoon coarse sea salt
- 2 tablespoons olive oil
- 5 garlic cloves, peeled and smashed
- 1 pound sweet peppers, cut into 2-inch strips
- 1 eggplant, cut into 1″ wide strips, 3″ long
- 4 shiitake mushrooms, sliced into 1-inch strips
- black sesame seeds, lime wedges and fresh cilantro, for garnish
Instructions:
- In a small bowl, whisk together the first nine ingredients. Set aside, and let shallot soak in the vinaigrette for 20 minutes or so to mellow.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 5 minutes until golden. Add peppers, eggplant and shittakes, then add 2 tablespoons water to pan and cover. Cook, covered for 10 minutes until vegetables start to soften.
- Uncover pan and crank up heat to medium high. Cook, tossing occasionally for another 10 minutes until all vegetables are tender.
- Transfer to a platter and drizzle with the dressing. Sprinkle with sesame seeds and fresh cilantro leaves and serve.
*photos by Camille
Definitely giving this soy dressing a try- always on the lookout for great new dressing recipes!!
This looks INCREDIBLE
That looks fantastic! and really healthy too.
Looks so simple and flavorful, can’t wait to try it.
Hi Camille-
Was wondering what brand of knives you and Adam use in your home? I know you’re a pretty big cook and I’m trying to get my registry in check! It would be super helpful! Thanks so much!
Mmm love the addition of sesame seeds at the end- adds such beautiful contrast.
Just wondering, is the tbsp of sesame oil a typo? Seems like that would be pretty overpowering. Thanks!
Nope, 1 tbsp is correct! With the amount of other liquids in the vinaigrette, it tastes really balanced… but that is coming from a huge sesame oil fan! If you’re concerned, you could always start out by adding a teaspoon and then adding a bit more as needed, tasting as you go. Totally adaptable to your own personal tastes – if you don’t love the flavor of sesame oil, substitute canola!
Ooh I love sweet and salty dressings! I also love the combination of sesame, soy, garlic and lime- it’s kind of irresistible. Must try!
Ooh yummy! I love combining soy with something sweet and sour for a real flavor kick. And eggplant is such a versatile veggie that way; works great with almost any dressing! This is on my list for stir-fry night this week.
Only 4 shiitake mushrooms?