This fabulous cold salad is often eaten during the stifling hot summer months in north China. But it's so delicious that it is also perfect as a winter starter. Traditionally, the eggplant is steamed and served with a piquant roasted sesame sauce, but sometimes I've roasted it for that smoky flavour. I've seen this salad presented in chunks, in strips or puréed. I prefer the slender Japanese eggplants but the common Mediterranean variety is also good. — Tony Tan
Liang pan qiezi