Steamed Eggplant (Aubergine) Salad

Recipe by Chef Madsen
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READY IN: 1hr
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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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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