WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS
This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
- In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
- Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
- Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
- For Vegan if using Sake make sure the Sake is Vegan friendly.
Nutrition Facts : Calories 98.3, Fat 2.5, SaturatedFat 0.3, Sodium 255.5, Carbohydrate 17.5, Fiber 4.4, Sugar 10.6, Protein 2.7
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Rohit Khadka
[email protected]This salad is so good! The eggplant is roasted to perfection and the dressing is amazing. I will definitely be making this again.
seema malik
[email protected]This salad is a great make-ahead dish. You can roast the eggplant and make the dressing ahead of time, then just assemble the salad when you're ready to serve.
MD NAZMUL HASAN MD NAZMUL HASAN
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the flavors come together beautifully.
Dan Lee2
[email protected]This salad is a great way to use up leftover eggplant. It's also a great way to get your kids to eat their vegetables!
Anna Luna
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this salad. The roasting process mellows out the eggplant's flavor and makes it much more palatable.
Sanobar Shah
[email protected]This salad is so delicious and flavorful! I love the combination of sweet and savory. It's a perfect side dish for grilled chicken or fish.
layla allam
[email protected]I've made this salad several times now and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Ashton Grant
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with eggplant, tomatoes, and shallots, which are all incredibly nutritious.
Daimond Daimond
[email protected]I love the smoky flavor that roasting the eggplant gives to this salad. It's a great way to add depth of flavor without a lot of extra ingredients.
Roster Shakib
[email protected]This salad is so versatile! I've served it as a side dish, a main course, and even as a dip. It's always a crowd-pleaser.
Doodlyguy
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The roasting process brings out the eggplant's natural sweetness and makes it incredibly tender.
Victoria Reyes
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavors and textures.
Fedora Daniel
[email protected]The dressing in this recipe is amazing! It's the perfect balance of sweet, sour, and savory.
Ayush Jaiswal
[email protected]I love how easy this recipe is to make. It's a great way to use up leftover eggplant, and the results are always delicious.
Shobrajrai Shobrajrai
[email protected]This warm eggplant salad was a delightful surprise! The combination of roasted eggplant, tangy dressing, and crunchy shallots was simply irresistible. It's a perfect dish for a light lunch or a flavorful side.