Steamed Eggplant Salad

ngredients:

Steamed Eggplant Salad

• 1 large eggplant (aubergine), peeled
• 2 teaspoons sea salt
• 1 tablespoon finely sliced spring onions (scallions)
• pinch ground white pepper

Dressing

• 1/4 cup malt vinegar
• 2 tablespoon shao hsing wine or dry sherry
• 3 garlic cloves, finely diced
• 1 tablespoon brown sugar
• 1 tablespoon light soy sauce
• 1/2 teaspoon sesame oil

Directions:

Steamed Eggplant Salad

1. Cut eggplant lengthways into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
2. Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
3. Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
4. Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
5. 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.
6. Carefully remove plate from steamer and allow eggplant to cool slightly.
7. To serve, arrange eggplant on a platter and spoon over reserved dressing.
8. Sprinkle with spring onions and pepper.

Dressing

1. Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
2. Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.