Cold Aubergine Salad

Name: Cold Aubergine Salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Serves 4 as a Side Dish
Cuisine: Chinese
Ingredients: handful fresh coriander sprigs (optional); 1 tablespoon Chinese black rice vinegar; 1½ tablespoons finely chopped fresh ginger; 1-2 teaspoons chilli oil; 2 tablespoons finely chopped garlic; 1 tablespoonsugar; 2 tablespoonslight soy sauce; 3 tablespoons finely chopped spring onions; 450g (1 lb) aubergines; 1½ tablespoons sesame oil

Preparation info

Serves
4
as a Side Dish

Difficulty
Easy
Ready in
50 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

This is another delicious method of enjoying aubergines. Here they are cooked in a gentle steam and then tossed in a savoury sauce that is easy to make. This vegetarian delight makes a terrific accompaniment to any meal, with the added bonus that the first part of the recipe can be completed in advance.

Ingredients

450g (1 lb) aubergines

Asia
China
Side dish
Vegan

Method

Cut the aubergines into large 5cm (2 in) squares. Do not peel them.
Next, set up a steamer or put a rack into a wok and fill it with 5cm (2 in) of water. Bring the water to the boil over a high heat. Put the aubergines onto a heatproof plate and carefully lower it into the steamer or onto the rack. Turn the heat down to low and cover the wok tightly. Steam gent