Steamed Eggplant (Aubergine) Salad

"A healthy, hearty salad. Guests will love this unusual blend of Asian flavours."
 
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Ready In:
1hr
Ingredients:
11
Serves:
2-4
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ingredients

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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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Reviews

  1. WOW! This has turned out to be my favorite PAC recipe this go 'round. What fantastic flavors!!! I can't wait to try this out on my friends. Made for PAC.
     
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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.
 
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