Liangban Qiezi

Ingredients

• 1 Chinese eggplant
• 1/2 Tbsp (7 ml) Chinkiang black vinegar
• 1 Tbsp (15 ml) light soy sauce
• 1 tsp sesame oil
• 2 Tbsp (30 ml) water
• 1 scallion, chopped for garnish
• Step 2 In a medium bowl, whisk together the black vinegar, light soy sauce, sesame oil, and water. When the eggplant cools down, combine it with the dressing.
• Step 3 Put the dressed eggplant, covered, into the refrigerator for 1 hour to chill. When ready to serve, transfer to a plate and garnish with scallions.