DEEP-FRIED EGGPLANT WITH TOMATO DRESSING

This salad is nicer when the eggplant is still warm. The combination with the tomato salsa dressing is just awesome. From 'Simple Chinese cooking'.

You can prepare the tomato dressing early in the day and let it marinade until you need it.  Do not put it in the fridge, though. The tomatoes are going to lose their flavour.

INGREDIENTS:
2 medium-sized eggplants
1 Tbsp sea salt
vegetable oil for deep-frying
2 Tbsp finely sliced spring onions
pinch of Sichuan pepper and salt

Tomato dressing
4 small tomatoes, diced
1 Tbsp fish sauce
1/4 cup extra virgin olive oil
1/4 cup finely sliced spring onions
1/4 cup finely chopped coriander leaves
2 Tbsp malt vinegar
1 Tbsp white sugar
1 Tbsp light soy sauce
1 Tbsp lemon juice

METHOD
Trim the eggplants and slice them into 1.5 cm rounds. Place the slices on a tray in one even layer, sprinkle with salt on both sides and let it stand for 45 minutes.
Pat dry with kitchen paper to remove any bitter juices.
Meanwhile, to make the dressing, combine all ingredients in a bowl and set aside.

You can use normal tomatoes as per recipe, but I like it better with a mixture of small tomatoes, especially if they are on special.

Heat the oil in a hot wok until the surface seems to shimmer slightly. Add the eggplant and deep-fry for about 8 minutes or until lightly browned and tender.
Remove from oil with a slotted spoon and drain on kitchen paper.

Arrange the fried eggplant on a platter and top with the Tomato dressing. Sprinkle with spring onions and Sichuan pepper and salt and serve immediately.

Serves 4-6 as part of a banquet

You can have it as a vegetarian main dish or as a side dish. You can also cook the eggplant beforehand and leave it on kitchen paper. Make sure the eggplant is cooked properly and it is soft inside. Just before serving put it in the microwave for a couple of minutes or warm it in the oven.