Step 1

Steam eggplant in a bamboo steamer basket or a colander over a saucepan or wok of boiling water until soft (10-15 minutes). Remove from heat, cool briefly (2-3 minutes), then transfer to a large bowl and crush lightly.

Step 2

Blanch broad beans in a large saucepan of boiling salted water until tender (2-3 minutes). Refresh, drain, then peel. Crush lightly and add to bowl with eggplant.

Step 3

For soy-sesame dressing, stir ingredients in a bowl until sugar dissolves

Step 4

Pour dressing over eggplant and toss gently to coat. Serve topped with spring onion and sesame seeds.