Steamed Eggplant (aubergine) Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 large eggplant, peeled (aubergine)
• 2 teaspoons sea salt
• 1 tablespoon finely sliced spring onion (scallions)
• 1 tablespoon roasted sesame
• 1 pinch pepper
• 1/4 cup malt vinegar
• 2 tablespoons shaoxing wine or 2 tablespoons dry sherry
• 3 garlic cloves, finely diced
• 1 tablespoon brown sugar
• 1 tablespoon light soy sauce
• 1/2 teaspoon sesame oil

Recipe

• 1 cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
• 2 place eggplant in a colander and rinse well under cold running water. drain and pat dry with kitchen paper.
• 3 arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
• 4 place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
• 5 carefully remove plate from steamer and allow eggplant to cool slightly.
• 6 to serve, arrange eggplant on a platter and spoon over reserved dressing.
• 7 sprinkle with spring onions, roasted sesame and pepper.
• 8 sprinkle eggplant with salt on both sides and lay on a tray in one layer. set aside for 10 minutes.
• 9 dressing.
• 10 meanwhile, to make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
• 11 reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.