From Healthy Asian Vegetarian Dishes,
Periplus Editions, 2003.
For this
dish I took 2 Asian eggplants and dropped them into a pot of boiling salted
water. After 8 minutes they were taken out and left to cool. I then cut them in
half lengthwise and then into pieces of about 5cm.
While they
had been cooking I had made a dressing to pour over them. I finely chopped one
garlic clove (the recipe called for more) and mixed it with one teaspoon soy
sauce, two teaspoons white vinegar, ½ teaspoon salt, one teaspoon sugar and a
lot of freshly ground black pepper. I then beat in one tablespoon sesame oil
until it was well incorporated. This was all poured over the cooked eggplant
and some chopped coriander sprinkled over.
This was
eaten warm like a warm salad and was an extremely tasty way to have eggplant. I
would make this again as a side dish to Asian-style meals. It was well
flavoured and juicy.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔✔
No comments:
Post a Comment