Spicy Aubergine Salad

Ingredients

• 2 Aubergines, trimmed and cut into 2-inch lengths
• 1 Tbsp Sesame seeds
• 2 Tbsp Heated oil
• 3 clove sGarlic, minced
• 1 stalk Spring onion, finely chopped
• 2 Tbsp Lee Kum Kee Rice Vinegar (For soaking the aubergine to help retain colour)
• 2 Tbsp Lee Kum Kee Premium Light Soy Sauce
• 2 Tbsp Lee Kum Kee Seasoned Rice Vinegar
• 1 Tbsp Lee Kum Kee Pure Sesame Oil
• 1 tsp Lee Kum Kee Chiu Chow Chilli Oil

Instructions

1. Soak the aubergines in a large bowl of water with the Rice Vinegar for 30 minutes to help retain their purple colour. Drain and set aside.
2. Bring a pot of water to a boil, then place a steamer on top. Steam the aubergines for 10 minutes.
3. In a bowl, add the garlic, spring onion, and sesame seeds. Drizzle about 2 Tbsp of heated oil over the mixture, then stir in all the remaining sauce ingredients.
4. Once the aubergines have cooled slightly, transfer them to a serving plate. Pour the sauce over the top and serve.