Chinese Steamed Eggplant Salad

Ingredients

1 serving

• 2 eggplants
• 1 spring onion
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons sesame seeds
• 1 pinch of sugar
• 1 clove of garlic
• 1 shallot
• 1 piece of ginger
• 1 pinch of chili
• 4 coriander leaves

Steps

1. 1

   Wash and cut the eggplants into medium-sized pieces. Make sure they are suitable for even cooking in the steamer.

2. 2

   Place the eggplant pieces in the steamer basket.

3. 3

   Steam for about 20 minutes, or until the eggplants are tender. Check for doneness with the tip of a knife.

4. 4

   Finely slice the spring onion, peel the garlic and shallot, and scrape the ginger with the back of a spoon.

5. 5

   Blend these ingredients until you obtain a smooth paste.

6. 6

   Heat a dry pan and toast the sesame seeds until golden. Be careful not to burn them.

7. 7

   In a large bowl, mix the soy sauce, fish sauce, sugar, finely chopped chili, toasted sesame seeds, and the garlic-ginger-shallot paste.

8. 8

   Drain the cooked eggplants and press them lightly to remove excess water.

9. 9

   Mix the warm eggplants with the prepared marinade. Make sure the pieces are well coated.

10. 10

    Let the salad cool to room temperature.

11. 11

    Refrigerate for at least 3 hours to allow the flavors to fully infuse.

12. 12

    Add freshly chopped cilantro just before serving to add a touch of freshness.