Steamed Eggplant Salad.

This recipe is based on one by Kylie Kwong. She describes it as velvety and sloppy.and is a dream to make in the TMX.

Serves 4/6.


1 large Eggplant, peeled and cut into 3/4 inch cubes.
2 teaspoons of sea salt.

1/4 cup of Apple Cider Vinegar
2 tablespoons of shao hsing wine or dry sherry
3 cloves of garlic
1 Tablespoons of brown sugar
1 Tablespoon of light soy sauce
1/2 teaspoon of Sesame oil

1 Tablespoon of finely sliced spring onions
ground white pepper.

Place cubed Eggplant on Varoma tray and sprinkle with salt.
Stand for 10 minutes and the rinse well under running water.
place 500mls of cold water into TMX bowl and steam eggplant on tray, for 10 minutes/Varoma/speed 2. Set aside to cool slightly.

EMPTY bowl.
Drop garlic onto blades, speed 5 for 5 seconds. Scrape down.
Add vinegar, wine, sugar,soy sauce amd sesame oil.
Cook 5 minutes/100/speed 3.With CUP OUT.
Pour over Eggplant which has been placed in serving dish.

Garnish with sliced spring onion and white pepper.

This is equally nice served warm or at room temperature.