Indonesian (Javanese, Sundanese, Minang)

Sesame Eggplant (Aubergine) Salad

Name: Sesame Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 2 tbsp canola oil; 1.5 lb Japanese eggplants; 0.25 cup water; 2 tbsp sesame seeds; 2 tbsp unseasoned rice vinegar; 2 tbsp halal-certified soy sauce; 1 tbsp dark sesame oil; 1 tbsp canola oil; 1 tsp sugar; 1 tsp minced ginger; 0.5 tsp minced garlic; 0.5 tsp Asian chili sauce; 3 tbsp minced or slivered green onions

An Indonesian salad of aubergine, sesame seeds and unseasoned rice vinegar, seasoned with ginger and chilli and cooked in a pan. It's finished with onions.

25 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: medium

1
Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan. When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
2
Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
5 min
3
Transfer to a bowl and let cool to room temperature. Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
4
To serve, mound on a serving plate and garnish with onions.