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Steamed Eggplant Salad

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

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

Method

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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Kylie Kwong Chef
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Kylie Kwong: Simply Magic TV Show
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Comments

Rosanna7 6 months ago

Yes I do love eggplant...when mine start to go.....I will be making this one.

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Rosemary58 1 month ago

I will try this one soon.

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