Steamed Eggplant (Aubergine) Salad

1. 1

   Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.

2. 2

   Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.

3. 3

   Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.

4. 4

   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.

5. 5

   Carefully remove plate from steamer and allow eggplant to cool slightly.

6. 6

   To serve, arrange eggplant on a platter and spoon over reserved dressing.

7. 7

   Sprinkle with spring onions, roasted sesame and pepper.

8. 8

   Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.

9. 9

   Dressing.

10. 10

    Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.

11. 11

    Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.

* Per serving · 4 servings · Values may vary.

No additional tips available.