Eggplant Salad with Black Vinegar

Cook Time 1 hour

Servings 4

Ingredients

2 eggplant, cut into 4 cm cubes

4 spring onions, finely chopped

1 long red chilli, finely chopped

8 prawn crackers

Oil spray

Dressing

1 tbsp black vinegar

2 tbsp light soy sauce

1 tbsp caster sugar

1 tbsp chilli condiment or few drops of chilli oil

1 x 2 cm piece of ginger, minced

1 tbsp extra virgin olive oil

Method

For the dressing combine all the ingredients.

Place the eggplant into the steamer basket and steam for 25 - 30 minutes or until very soft. Remove and cool slightly.

Remove water from the air fryer and place prawn crackers inside, ensuring they do not overlap too much. Spray generously with oil spray and set temperature to 200°C for 3 minutes or cook until the crackers have puffed up and are crispy.

Arrange eggplant onto a platter and spoon over the black vinegar dressing. Garnish with spring onions and chilli. Serve rice crackers on the side.