Ingredients

The following ingredients have 5 Servings
  • 2 large eggplants, cut into 8 lengthways
  • 1/2 cup (125ml) sunflower oil
  • 3 spring onions, shredded
  • 1/4 cup (85g) black bean garlic sauce (from supermarkets)
  • 2 tsp finely grated ginger
  • 1 tbs black vinegar (from Asian supermarkets)
  • 2 tsp white sesame seeds, toasted

Instruction

  • Place eggplant in a colander set over a bowl and sprinkle with 2 tsp salt flakes. Set aside for 10 minutes to draw out moisture. Rinse, then pat dry with paper towel. Brush with 1/4 cup (60ml) oil.
  • Meanwhile, place onion in a bowl of iced water to curl. Set aside until needed.
  • Heat a chargrill pan or barbecue to high heat. Grill eggplants for 4 minutes each side (inner flesh sides first and outer skin last) or until tender and grill marks are visible.
  • Meanwhile, whisk the black bean paste, ginger, vinegar and remaining 1/4 cup (60ml) oil in a bowl until well combined.
  • Place eggplant on a serving platter, top with strained onion and spoon over dressing. Sprinkle with sesame to serve.