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Steamed Eggplant Salad

Steamed Eggplant Salad
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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.

Serves 4 to 6

Ingredients

  • 1 large eggplant aubergine peeled
  • 2 teaspoons sea salt
  • 1 tablespoon finely sliced spring onion scallions
  • Ground white pepper
  • ¼ cup malt vinegar
  • 2 tablespoons shao hsing wine or dry sherry
  • 3 cloves garlic finely diced
  • 1 tablespoon brown sugar
  • 1 tablespoon light soy sauce
  • ½ teaspoon sesame oil
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Method

  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. 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.
  4. Place eggplant in a colander and rinse well under cold running water.
  5. Drain and pat dry with kitchen paper.
  6. Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
  7. 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.
  8. Carefully remove plate from steamer and allow eggplant to cool slightly.
  9. To serve, arrange eggplant on a platter and spoon over reserved dressing.
  10. Sprinkle with spring onions and pepper.
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