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.