If you have a passion for eggplant, you will love this recipe.
Again, it is super-simple to prepare, but produces such an interesting result. I love the texture of steamed eggplant – it’s velvety, sloppy and drinks up flavours thirstily.
Because eggplant is rather robust in its character, I have teamed it with this rather fine and pungent dressing.
If desired, this salad can be prepared in advance and assembled just before serving.
Cut eggplant lengthways into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
Meanwhile, to make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.
Place eggplant in a colander and rinse well under cold running water.
Drain and pat dry with kitchen paper.
Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
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.
Carefully remove plate from steamer and allow eggplant to cool slightly.
To serve, arrange eggplant on a platter and spoon over reserved dressing.
Sprinkle with spring onions and pepper.
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