涼拌幼茄 Baby Japanese eggplant salad
When it’s hot, I like salad more than anything else. The baby eggplants are so tender only 2 minutes of poaching is enough. The key for the dressing is to use light soy sauce that has Chinese star anise soaked in for a few days for a pleasing, licorice-like flavor. And of course, the most basic ingredients of Chinese dressing: sesame oil and rice vinegar.
![Baby Japanese Eggplant Salad](https://i0.wp.com/adragonchef.com/wp-content/uploads/2017/08/Adragonchef_Baby-Japanese-eggplant-salad.jpg?fit=1080%2C921&ssl=1)