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!
INGREDIENTS
FOR THE BASE
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2 long purple Chinese eggplants
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2 tsp sesame oil
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1 Tbsp tamari sauce
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1 tsp chives, finely chopped
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Freshly ground black pepper
PREPARATION
INSTRUCTIONS
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Cut the two ends of the eggplants and slice them into sections around 6 cm long.
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Bring a pot of hot water to a boil and add the sliced eggplants.
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Cook until softened, about 8 minutes (they are ready when you can easily insert a chopstick inside).
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Meanwhile make the dressing by mixing the tamari sauce with sesame oil, black pepper, and the chopped chives. Set aside.
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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.
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Pour the sauce over the eggplant and serve them immediately. Garnish with extra chopped chives and/or sesame seeds if desired.
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Grab your chopsticks and enjoy!
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