Steamed Eggplant Aubergine Salad

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A healthy, hearty salad. guests will love this unusual blend of asian flavours.

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Steps

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Cut eggplant lengthwise into 1.

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5 cm slices , then cut each slice into 1.

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5 cm strips.

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Place eggplant in a colander and rinse well under cold running water.

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Drain and pat dry with kitchen paper.

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Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.

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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.

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Carefully remove plate from steamer and allow eggplant to cool slightly.

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To serve , arrange eggplant on a platter and spoon over reserved dressing.

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Sprinkle with spring onions , roasted sesame and pepper.

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Sprinkle eggplant with salt on both sides and lay on a tray in one layer.

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Set aside for 10 minutes.

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Dressing.

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Meanwhile , to make the dressing , place all ingredients in a small heavy-based saucepan and bring to the boil.

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Reduce heat and simmer , uncovered , for 2 minutes or until slightly reduced , then set asi.

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Ingredients

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eggplant, sea salt, spring onion, sesame, white pepper, malt vinegar, shaoxing wine, garlic cloves, brown sugar, light soy sauce, sesame oil