Korean style salad

Ingredients

• 3 pcs Eggplant, cut into strips
• 3 tbsp Balsamic vinegar
• 2 pcs Red bell pepper, sliced
• 2 tsp Garlic, minced
• 2 pcs Spring onions, chopped
• 40 g Sesame seeds, dried, toasted
• 1/4 tsp Fine sea salt
• 1 tsp Red pepper flakes
• 1 tbsp Lime juice

Method

1. Wash and trim the eggplants.
2. Cut into strips.
3. Halve the bell peppers and remove seeds.
4. Cut into strips.
5. Fill the pot with 2 cups of water and bring to a boil.
6. Insert a steaming basket.
7. Place the eggplant and bell pepper in a steaming basket.
8. Close the lid and steam for 6 minutes.
9. In a meantime, combine the balsamic vinegar, lime juice, spring onions, sesame seeds, garlic, red pepper flakes, and salt in a bowl.
10. Remove the eggplants and tear into thin strips, leaving some skin on.
11. Mix the eggplants and bell peppers with prepared balsamic vinegar sauce.
12. Toss to coat or mix with hands.
13. Serve warm.