Steamed Eggplant Salad

Course : Salads
Serves: 4
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1 medium eggplant
3 tablespoons cider vinegar
3 tablespoons light brown sugar
2 teaspoons oriental sesame seed oil
1 tablespoons soy sauce
1 tablespoons gingerroot grated
1 teaspoon garlic finely minced

Preparation / Directions:

1. Remove stem and peel the skin off eggplant. If eggplant is fresh-picked or very young and tender, remove only stem. Cut eggplant into 6 to 8 wedges and spread on bamboo steamer tray allowing the bitter juice of the eggplant to drain as it is cooking. 2. Boil water in appropriate pan and steam eggplant for 8 to 10 minutes over high heat or until tender. Eggplant is done when easily pierced with fork or chopstick. Remove eggplant to serving dish. 3. Mix vinegar, sugar, sesame seed oil, soy sauce, ginger and garlic thoroughly in small bowl or jar. Add to cooked eggplant, mix well and serve hot or cold.

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