Poached Eggplant Salad Recipe

Ingredients : Serves 4

2 sprigs

Dressing

6 cloves

1 teaspoon

2 teaspoons

1/2 teaspoon

1 teaspoon

1 tablespoon

Medium eggplants (aubergines)

Fresh coriander (cilantro) leaves

Garlic, finely minced

Soy sauce

White rice or vinegar

Salt

Sugar

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.