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Chinese Eggplant Salad

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Chinese Eggplant Salad

 

Ingredients :

500g 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 sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon sesame oil

 

Method :

  1. Pierce the eggplants all over with a fork, then cook in a microwave oven on high for 8 minutes, or steam in a steamer for 10 minutes.
  2. Drain the eggplants in a colander. When cool enough to handle, cut the eggplants in half lengthwise, then cut each half into sections, and place them in a mixing bowl.
  3. 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 blended. Pour the Dressing evenly over the eggplant and toss to coat well. Transfer to a serving dish. Garnish with the coriander leaves, if using.
 

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Last Updated: 23/11/09