Eggplant Salad with Asian Sesame Dressing

This recipe is for all those who refuse to believe that eggplant needs to be cooked to a gelatinous mush, and bitter from overcooking This is without a doubt, the best way I have found to cook eggplant. The flesh comes out fully cooked, yet with some tooth (bite), requiring chewing, not filtering through baleen (look it up).

A salad like this, with its assertive spices, works well with a less spiced entree, but who's to say what your tastes are like. It also is an exceptional partner for a barbecue.

1 large globe, or 6 Asian eggplants

Dressing:

2 T Peanut or vegetable oil

3/4 in. ginger, grated

3 cloves garlic, finely minced

2 T Asian sesame paste (or peanut butter, not tahini)

1/4 t salt

1 t sugar (none if using peanut butter)

3 T Superior soy

3 T balsamic vinegar, or red wine, or better yet

get your hands on some Chinese Chinkaing black vinegar

1 T toasted sesame oil

1/2 t hot chili paste, or more

1 green onion, finely chopped

1 T cilantro, finely chopped

Set to boil pot and steamer large enough to accommodate a plate full of eggplant.

If using globe eggplant peel the skin (optional with Asian), and with either type slice into 1/2 inc. sections and arrange on plate and put in steamer. Steam for 10 min. or until tender.

Remove plate and drain eggplant, and chill to stop cooking. When chilled, shred by hand into long strips approx. 1/4 x 1 1/2-2 inches.

Put eggplant in it's serving bowl and put back in the refrigerator until your ready to dress it. Better yet, while the eggplant is cooling start the dressing.

For the dressing, mix together the pre-chopped ingredients and adjust the flavor to suit your likin's.

Garnish with onions and cilantro and serve.