Kylie Kwong’s Chinese-style Eggplant Salad

Name: Kylie Kwong’s Chinese-style Eggplant Salad
Yield: Serves 4
Cuisine: French
Ingredients: 40 ml shao hsing wine or dry sherry; 1 tablespoon brown sugar; 1 large organic eggplant [aubergine], peeled; 2 teaspoons sea salt; ½ teaspoon organic sesame oil [Spiral brand]; 20 ml organic tamari [Spiral brand]; 3 cloves organic garlic, finely diced; 40 ml organic extra virgin olive oil; 1 tablespoon finely sliced organic spring onions; 1 tablespoon finely diced organic ginger; 60 ml organic brown rice vinegar [Spiral brand]

Preparation info

Serves
4

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Australia is very fortunate to have so many brilliant young chefs working across a broad range of cuisines. Not the least of these is my fine friend Kylie Kwong, whose Sydney restaurant, Billy Kwong, is a triumphant celebration of her own style of creative and traditional Chinese cooking. Here is a delicious recipe in Kylie’s words that encapsulates her unique style - thank you, Kylie.