Eggplants are just so vibrantly purple. The only problem is that they cook up gray and mushy. :( But that's OK, I can work with that.
This recipe was something quick and easy that I threw together while I was preparing the other eggplant for another dish. I'm not even sure if it's really Chinese except that I dressed it simply with Chinese ingredients - a few drizzles of soy sauce, Chinese black vinegar, and sesame oil. It's probably more of a side dish than a salad, but Chinese eggplant side dish doesn't sound very appealing. So Chinese eggplant salad it is.
Aubergines for my Brit and Aussie readers. :)
Chinese Eggplant Salad
1 Japanese eggplant
2 tsp soy sauce
2 tsp Chinese black vinegar, or any vinegar of your choice
1 tsp sesame oil
1/2 tsp sesame seeds
Cut off stem. Prick the eggplant all over with a fork.
Steam for about 15 minutes, or longer if you want the eggplant extra soft. My bamboo steamer has two layers, can you guess what else I'm making?
Lay the strips into a bowl. Add about 2 tsp soy sauce, 2 tsp Chinese black vinegar, and 1 tsp sesame oil. Sprinkle about 1/2 tsp sesame seeds.
Serve it slightly warm with rice, or cold as a simple salad.
I'm submitting this recipe to No Croutons Required, a food blogging event alternately hosted by Lisa's Kitchen and Tinned Tomatoes, celebrating vegetarian soups and salads.
The challenge this month is to make a dressing.
1 year ago today, Frijoles Negros (Cuban Black Beans).