Steamed Eggplant (Aubergine) Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A healthy, hearty salad. Guests will love this unusual blend of Asian flavours. 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 |
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:
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.
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