Steaming eggplant gives it a suave, custardy texture that helps it resist soaking up too much oil, setting it up for this rich dressing. I like Anaheim chile flakes here, which are milder than the standard-issue chile flakes. They provide sweet pepper flavor without too much heat.

　　

Ingredients

serves 4 as a side dish

　　8 small Japanese eggplants, about 6 inches long and 1 inch across

　　2 garlic cloves, crushed

　　1 teaspoon kosher salt

　　Juice of 1 lemon

　　1/4 cup olive oil

　　1 teaspoon mild Anaheim chile flakes, less if using regular chile flakes

　　3/4 cup walnuts, lightly toasted and any loose skin rubbed off

　　1/4 cup coarsely chopped fresh flat-leaf parsley

　　

Step 1

Cut each eggplant in half crosswise into 3-inch-thick rounds and then quarter them lengthwise. In a vegetable steamer over medium-high heat, and in batches if necessary, steam the eggplant for 10 to 12 minutes, until it is tender but not yet falling apart. Let the eggplant cool on a plate, discarding any liquid that accumulates.

　　

Step 2

Mash the garlic and salt together into a smooth paste, using the side of a knife. Transfer the paste to a medium bowl and stir in the lemon juice, olive oil, and chile flakes. Coarsely chop the walnuts and add them. Add the parsley and eggplant, and mix well.

　　Cooking in the Moment