2 medium Chinese eggplants, approximately 8 ounces total, unpeeled
Halve the eggplants and steam for 15 minutes, until well cooked. Allow to sit in covered pot for 5 minutes.
1 tablespoon soy sauce
1 teaspoon crushed garlic
1 teaspoon minced scallion
1/2 teaspoon red pepper flakes (optional)
1 teaspoon vinegar
1 teaspoon sesame oil
1 teaspoon sesame salt
Remove from pot and, using your hands, shred the eggplant coarsely.
In a mixing bowl, add all seasonings to the eggplant and mix together in a massaging motion using your hands. This salad will keep for 2 days.
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