Chinese salad with steam eggplants

Method

1. 1

   Wash and cut the eggplants into medium sized pieces. Make sure they are suitable for even cooking in the steam cooker.

2. 2

   Place the eggplant pieces in the steam cooker basket.

3. 3

   Cook for about 20 minutes, or until eggplants are tender. Check cooking with the tip of a knife.

4. 4

   Finely chop the cebette, peel the garlic, shallot, and scratch the ginger with the back of a spoon.

5. 5

   Mix these ingredients until a homogeneous dough is obtained.

6. 6

   Heat a skillet dry and grill sesame seeds until golden. Be careful not to burn them.

7. 7

   Mix in a large salad bowl with soy sauce, nuoc-mâm, sugar, finely chopped pepper, grilled sesame seeds, and garlic-ginger-chalote paste.

8. 8

   Drain cooked eggplants and press slightly to remove excess water.

9. 9

   Mix the still hot eggplants with the prepared marinade. Make sure the pieces are well coated.

10. 10

    Let the salad cool to room temperature.

11. 11

    Refrigerate for at least 3 hours to allow flavours to soak well.

12. 12

    Add freshly chopped cilantro just before serving to bring a touch of freshness.

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