Spicy Eggplant Salad With Sesame Oil

• 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 1/2 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

1. Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes.
2. Let cool, then peel.
3. Put the flesh in a fine meshed strainer to drain excess liquid.
4. Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar.
5. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
6. Put drained eggplants in a bowl.
7. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well.
8. Leave to rest for 10 minutes, then taste and adjust seasoning.
9. Just before serving, stir in chopped cilantro.
10. Pile eggplants on a platter and sprinkle with scallions.
11. Garnish with serrano chile, if using, and cilantro sprigs.

eggplants, soy sauce, rice vinegar, lime, kosher salt, brown sugar, garlic, ginger, sesame oil, vegetable oil, hot pepper oil, cilantro, scallions, serrano chile

Taken from cooking.nytimes.com/recipes/1017547 (may not work)