Egg Plant with Basil Salad (Brinjal Salad)

This dish makes a nice appetizer during summer.  Quick, easy and healthy!

Ingredients

1 eggplant/brinjal - trim ends and cut into wedges

dash of white vinegar

15 sweet basil leaves

1 red chilli - cut into tiny pieces

Sauce

1 tbsp soy sauce

1 tbsp black vinegar

1 tsp sugar

1 tsp sesame oil

1 tsp chilli oil

Method

1. Add a dash of white vinegar to the cut eggplant and place on a steaming plate.
2. Heat up a wok on high heat.  When boiling, put the plate into the wok and steam on high heat for 5 - 8 minutes or until eggplant is tender.
3. Add sauce, sweet basil leaves and cut chillies and toss to mix well.
4. Eggplant appetizer is ready to be served.