Eggplant Salad Japanese Style
Eggplant Salad Japanese Style
Servings
6
servingsTotal time
40
minutesThis dish is equally at home as a salad and as a side dish. We never submit to the tyranny of frying eggplant, which is not only time consuming, but gobbles up lots of oil. We have included a mushroom-eggplant combo, using exactly the same recipe, but throwing in small mushrooms, white button or cremini.
Ingredients
2 medium eggplants, peeled, cut in half lengthwise, then diced
1/4 cup toasted sesame oil
6 large cloves garlic
1 2-inch piece ginger, grated
3-4 tablespoons brown rice vinegar
2-3 tablespoons bottled hot sauce
3-4 tablespoons soy sauce
4 scallions, sliced very thin
1/4 cup minced cilantro
Directions
- Preheat the oven to 425 degrees.
- Line a cookie sheet with foil.
- Heavily spray the foil with vegetable spray.
- Add the eggplant cubes in one layer, and spray again with vegetable spray.
- Roast 20-30 minutes, or until dark and very soft.
- Transfer to a mixing bowl, with all remaining ingredients.
- Mix thoroughly.
- Serve at room temperature.
Notes
- Variation: Throw in 450g saute cremini mushrooms or button mushrooms, the smaller the better, and proceed just as above.