Mashed Eggplant Salad
A soft, tender, and aromatic Zhejiang dish of steamed eggplant mashed and tossed with sesame paste and seasonings.
Ingredients
Eggplant (stem removed, peeled, cut into 0.3 cm thick slices)
350 g
Sesame oil
5 g
Sesame paste
10 g
Fine salt
7 g
Cilantro
a pinch
Chinese chives
a pinch
Minced garlic
a pinch
Instructions
1
Step 1
Peel the eggplant, remove the stem, and cut it into 0.3 cm thick slices. Place the slices in a bowl and steam for 25 minutes. Let cool slightly after removing from the steamer.
2
Step 2
Drain off excess water from the steamed eggplant. Add sesame oil, fine salt, sesame paste, cilantro, Chinese chives, and minced garlic, then mix well until evenly combined. Serve.
