As another side dish to this evening's dinner that features the sesame seed, I tossed steamed eggplant with toasted hazelnuts.

Saturday as I made my tour of the local farmer's stands, filling the back seat of my car along the way, I noticed my favorite stand had small round eggplants. I've only cooked with the long varieties and wanted to see how it compared to the usual globe variety I purchase.  These eggplants (comparable in size to eight ball zucchini) were tender and less seedy. They would be excellent for stuffing or making Eggplant Parmesan.

Everyday Food features a small selection of recipes that feature eggplant in the current September issue.  I was inspired by their steamed eggplant with peanuts and scallions and decided to recreate it, removing the added sugar and oil.  I did not create a reduction.

Steamed Eggplant with Hazelnuts, Scallions and Sesame Seeds
Adapted from Everyday Food, September 2009.

3 small round eggplants, skins removed, cut lengthwise into 2-3" strips
3 T cider vinegar
2 1/2 T soy sauce (reduced sodium variety)
2 garlic cloves, crushed and chopped finely
1/4 cup toasted hazelnuts, chopped (once cooled I place them inside of a plastic bag and whack them with my rolling pin)
2 scallions, sliced
1 tsp+ sesame seeds, preferably toasted
Pepper to taste

Steam eggplant until tender, between 5-10 mins. Toss half way through to ensure even cooking. Meanwhile, in a small bowl, whisk together soy sauce, cider vinegar, and garlic. Remove eggplant from steamer and place in a serving dish. Pour dressing on top and toss together. Garnish with nuts and sesame seeds.