STEAMED EGGPLANT (AUBERGINE) SALAD

Steamed Eggplant (Aubergine) Salad image

Provided by Chef Madsen

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 11

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1 large eggplant, peeled (aubergine)
2 teaspoons sea salt
1 tablespoon finely sliced spring onion (scallions)
1 tablespoon roasted sesame
1 pinch white pepper
1/4 cup malt vinegar
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
3 garlic cloves, finely diced
1 tablespoon brown sugar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil

Steps:

Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
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, roasted sesame and pepper.
Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
Dressing.
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.