Thursday, September 29, 2011

Steamed Eggplant Salad - Non Filipino Recipe

Serves 4 to 6

    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


    1Cut eggplant lengthways into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
    2Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
    3Meanwhile, 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.
    4Place eggplant in a colander and rinse well under cold running water.
    5Drain and pat dry with kitchen paper.
    6Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
    7Place 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.
    8Carefully remove plate from steamer and allow eggplant to cool slightly.
    9To serve, arrange eggplant on a platter and spoon over reserved dressing.
    10Sprinkle with spring onions and pepper.

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