Fried eggplant salad

Name: Fried eggplant salad
Cuisine: Australian
Ingredients: 2 X 300 g/9½ oz eggplants/aubergines; 2 X 300 g/9½ oz eggplants/aubergines; sea salt; vegetable oil, for deep-frying; extra 30 ml/1 fl oz vegetable oil; 4 teaspoons Black Pepper and Lemongrass Stir-Fry Paste; 5 fresh black wood fungus, shredded; 30 ml/1 fl oz Chinese Shaoxing rice wine; 30 ml/1 fl oz rice vinegar; 40 ml/1¼ fl oz light soy sauce; 30 ml/1 fl oz White Chicken Stock or water; 30 ml/1 fl oz White Chicken Stock or water; 4 green onions/scallions, finely sliced into rounds; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 2 teaspoons fish sauce; 2 teaspoons caster sugar; 1 teaspoon sesame oil; 4 green onions/scallions, finely sliced into rounds

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 X 300 g/9½ oz eggplants/aubergines
sea salt
vegetable oil, for d

Oceania
Australia
Fish course
Pescatarian

Method

Quarter eggplants lengthwise, then cut each quarter across into slices 2.5 cm/1 in thick. Sprinkle with salt and place on paper towel in a single layer for 30 minutes.
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