Cold Eggplant

Despite the name, this dish meant to be eaten warm. Confusing? Maybe, but “cold” is what the Chinese call it! Made with just a few ingredients, it’s a comforting appetizer, as simple as it is delicious. You’ll need two long purple eggplants, sesame oil, tamari and chives. I know you’ll love it, too!

Cut the two ends of the eggplants and slice them into sections around 6 cm long.
Bring a pot of hot water to a boil and add the sliced eggplants.
Cook until softened, about 8 minutes (they are ready when you can easily insert a chopstick inside).
Meanwhile make the dressing by mixing the tamari sauce with sesame oil, black pepper, and the chopped chives. Set aside.
Transfer the cooked pieces to a plate lined with a paper towel to remove the excess of water. Then place them in a serving bowl.
Pour the sauce over the eggplant and serve them immediately. Garnish with extra chopped chives and/or sesame seeds if desired.
Grab your chopsticks and enjoy!