I adore eggpant. Cooked well it’s meltingly soft, smooth, creamy and delicious. We regularly enjoy it in so many of its different guises; fried, battered, grilled, stuffed, pureed, stewed, roasted and even pickled. It marries well with robust Mediterranean and Middle Eastern flavours. Sadly, but not unsurprisingly, the use of generous amounts of olive oil seems to be a mainstay of many a delicious recipe; rendering it a little problematic to incorporate too often into our fast day meals.

Or so I thought until I stumbled across this very clever, incredibly easy to prepare recipe for Eggplant Salad in Kylie Kwong’s Simple Chinese Cooking. Salted and steamed, silky tender batons of eggplant thirstily soak up a pungent garlic, chilli, spring onion and soy dressing. Barely any fat to speak of, just a skerrick of sesame oil used as a finishing note to round off the incredible flavours of this salad. I could eat it on its own by the bowlful. Incredible flavour and texture for just 134 calories per serve. There’s even room for a little grilled fish or chicken on the side if I have happened to be particularly virtuous through the day.

Chinese Style Steamed Eggplant Salad
Adapted From Kylie Kwong’s Simple Chinese Cooking
Serves 2 (134 calories per serve)

1 large eggplant (aubergine), peeled (114 calories)
2 teaspoons sea salt (1 calorie)
1 tablespoon finely sliced long green spring onions (scallions)(2 calories)
1/2 long red chilli, finely sliced (4 calories)
a generous pinch ground white pepper

For The Dressing

1/4 cup malt vinegar (12 calories)
2 tablespoons shao hsing wine or dry sherry (40 calories)
2 garlic cloves, finely diced (8 calories)
1 tablespoon long green spring onions, finely sliced(2 calories)
1/2 long red chilli, finely sliced (4 calories)
1 tablespoon brown sugar (52 calories)
1 tablespoon light soy sauce (9 calories)
1/2 teaspoon sesame oil (20 calories)

PEEL eggplant and cut lengthways into 1.5 cm slices then cut each slice into 1.5 cm strips. Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
MEANWHILE, to make the dressing, place all the ingredients in a small heavy based saucepan and bring to the boil. Reduce heat and simmer, uncovered for 2 minutes or until slightly reduced. Strain and set aside.
PLACE eggplant into a colander and rinse well under cold running water. Drain and pat try with paper towel.
ARRANGE eggplant in one layer on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer and position over a deep saucepan or wok of boiling water.
STEAM, covered, for 6 minutes or until eggplant is just tender when pierced with a knife. Carefully remove plate from steamer and allow eggplant to cool slightly.
ARRANGE steamed eggplant on a platter and spoon over reserved dressing to serve. Sprinkle with spring onions, chilli and pepper.