Poached Eggplant Salad

Ingredients

3 medium eggplants
Fresh coriander leaves, to garnish

Dressing

6 cloves garlic, finely minced
1 tsp soy sauce
2 tsp white rice vinegar (or any vinegar)
1/2 tsp salt
1 tsp black pepper
1tsp sesame oil

Method

Bring a large pot of water to the full boil, then add the whole eggplant,
let water return to the boil, then lower heat an simmer until the eggplant
changes color and begins to wilt, about 8 minutes.

Remove from water and set in a colander to drain. Cut eggplant in half
lengthways, then cut each half into 5cm pieces and place on 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.

(Serves : 4)