Eggplant Salad Recipe
Ingredients
| Eggplants | 1 Large | |
| Water | 5 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Marinade | ||
| Rice wine vinegar | 3 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sesame oil | 2 Teaspoon | |
| Sugar | 1 1/2 Teaspoon | |
| Chili paste | 1/2 Teaspoon | |
| Chili oil | 1/2 Teaspoon | |
| Lettuce leaves for garnish | ||
Directions
Preparation Peel eggplant and cut into 2 x 1 x 1/2-inch strips.
Place in a medium bowl.
Add water and salt, and toss gently to mix.
Set aside for 30 minutes; drain.
Combine marinade ingredients in a small bowl and set aside.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Place eggplant strips on heatproof dish and set dish on rack.
Cover and steam, adding additional water if necessary, for 20 to 30 minutes or until eggplant is tender when pierced with a fork but still holds its shape.
Remove dish from steamer and let cool for 10 minutes.
Drain liquid.
Pour marinade over eggplant.
Let stand at room temperature for 1 hour or cover and refrigerate for 4 hours or as long as overnight.
Place in a medium bowl.
Add water and salt, and toss gently to mix.
Set aside for 30 minutes; drain.
Combine marinade ingredients in a small bowl and set aside.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Place eggplant strips on heatproof dish and set dish on rack.
Cover and steam, adding additional water if necessary, for 20 to 30 minutes or until eggplant is tender when pierced with a fork but still holds its shape.
Remove dish from steamer and let cool for 10 minutes.
Drain liquid.
Pour marinade over eggplant.
Let stand at room temperature for 1 hour or cover and refrigerate for 4 hours or as long as overnight.
Chef
