Steamed Eggplant (Aubergine) Salad
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1 large eggplant, peeled (aubergine)
- 2 teaspoons sea salt
- 1 tablespoon finely sliced spring onion (scallions)
- 1 tablespoon roasted sesame
- 1 pinch white pepper
-
Dressing
- 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
directions
- Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
- Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
- Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
- 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.
- Carefully remove plate from steamer and allow eggplant to cool slightly.
- To serve, arrange eggplant on a platter and spoon over reserved dressing.
- Sprinkle with spring onions, roasted sesame and pepper.
- Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
- Dressing.
- Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
- Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.
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RECIPE SUBMITTED BY
I'm a concoction of Asian cultures that truly reflects in my choice of cuisine.
I enjoy living in midtown Toronto with my two dogs and love to cook -as much as my schedule would allow me. Check for my doggie biscuit recipe!
My Mother is the true inspiration in my kitchen.