Vietnamese Recipes & Cuisines (Salad)

Poached Eggplant Salad Recipe

Ingredients : Serves 4


2 sprigs



6 cloves

1 teaspoon

2 teaspoons

1/2 teaspoon

1 teaspoon

1 teaspoon

1 tablespoon

Medium eggplants (aubergines)

Fresh coriander (cilantro) leaves



Garlic, finely minced

Soy sauce

White rice or vinegar



Black pepper

Sesame oil

Method :
  • Bring a large pot of water to a full boil, then add the whole eggplants, let water return to the boil, then lower heat and simmer until the eggplants change color and begin to wilt, about 8 minutes.

  • Remove from water and set in a colander to drain.

  • Cut eggplants in half lengthways, then cut each half into 5 cm pieces, and place in a mixing bowl.

  • In a small bowl, stir together all dressing ingredients, except sesame oil. Then, using a whisk or fork, add in the sesame oil while beating continuously until the dressing is well blended.

  • Pour the dressing evenly over the eggplant and toss to blend.

  • Transfer to a smaller serving dish.

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