Wash the eggplant and place in the steaming contraption. Add an inch or so of water, cover tightly, and steam 20 to 30 minutes, depending on size.
The eggplant is done when it is soft and somewhat shriveled: a skewer of sharp-pronged fork will pierce through it easily. Lay it on your work surface; slice off the green cap, then slice the eggplant in half lengthwise - the flesh should be tenderly soft and white throughout, with the seeds a light tan.
Wine Pairing(s)
Ruffino Santedame
Marchesi de' Frescobaldi Castelgiocondo Lamaione
Palagetto Chianti Colli Senesi
Terrazas Chardonnay
Lanciola Chianti Colli Fiorentini
Brondello Primitivo-Sangiovese
Uccelliera Rosso di Montalcino
Beni di Batasiolo Barbaresco
Antica Torre Barbera d'Alba
La Mozza I Perazzi
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