Spicy Eggplant Salad With Sesame Oil

This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.

INGREDIENTS
2 pounds small, firm eggplants
1 tablespoon soy sauce
1 tablespoon rice vinegar
 Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon brown sugar
3 garlic cloves, minced
2 tablespoons grated ginger
1 ½ teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon hot pepper oil, optional
2 tablespoons roughly chopped cilantro, plus sprigs for garnish
6 scallions, thinly sliced diagonally
1 thinly sliced serrano chile, optional

Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.

Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.

Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.

Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.