Sesame Eggplant (Aubergine) Salad

Ingredients

• 2 tablespoons canola oil
• 1 1/2 lbs Japanese eggplants, thinly sliced crosswise
• 1/4 cup water

Dressing

• 2 tablespoons sesame seeds, toasted
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1 teaspoon minced ginger
• 1/2 teaspoon minced garlic, i like more
• 1/2 teaspoon Asian chili sauce, to taste
• 3 tablespoons minced or slivered green onions, including tops

Directions

1. 1

   Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.

2. 2

   When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.

3. 3

   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.

4. 4

   Transfer to a bowl and let cool to room temperature.

5. 5

   Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.

6. 6

   To serve, mound on a serving plate and garnish with onions.