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Chinese Eggplant Salad
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Serves : 4
Preparation time : 10 minutes
Cooking time : 8 minutes
Ingredients :
500g (1 lb) long purple eggplants
Fresh coriander leaves, to garnish (optional)
Dressing : 6 cloves garlic, finely minced
1 teaspoon soy sauce
2 teaspoons black Chinese vinegar 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon sesame oil
Method :
Pierce the eggplant all over with a fork, then cook in a microwave oven in high for 8 minutes, or steam in a steam in a steamer for 10 minutes.
Drain the eggplant in colander. When cool enough to handle, cut the eggplant in half lengthwise, then cut each half into section, and place them in a mixing bowl.
Stir all the dressing ingredients; except the sesame oil together in a separate bowl until the sugar and salt are dissolved. Using a whisk or fork, beat in the sesame oil until well blander. Pour the Dressing evenly over the eggplant and toss to coat well. Transfer to a serving dish. Garnish with the coriander leaves, if using.
