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Eggplant Salad





Yields
Makes 4 servings

This garlicky eggplant salad was a favorite recipe of Cindy Wu's mother. Asian eggplants are long and thin; use either the deep purple Japanese variety or the sweeter, amethyst-colored Chinese eggplant. You can make the salad up to 4 hours ahead; cover and chill. Serve as an appetizer, with toasted baguette slices or sesame crackers.

 8 Asian eggplants (about 1 3/4 lbs. total; see note above)
 2 tablespoons Asian (toasted) sesame oil
 2 tablespoons soy sauce
 2 tablespoons rice vinegar
 1 tablespoon minced garlic
 1/4 cup minced green onions (including green tops)
Step 1
1

Place eggplants in a 12- by 15-inch baking pan; pierce each several times with a sharp knife. Bake in a 400° regular or convection oven until very soft when pressed, 40 to 50 minutes. Let stand until cool enough to handle, about 15 minutes. Cut off and discard stems; slice eggplants in half lengthwise. With a fork or your fingers, remove flesh in long shreds. Discard peels.

Step 2
2

Meanwhile, in a bowl, mix sesame oil, soy sauce, rice vinegar, and garlic. Add eggplant and mix gently to coat. Cover and chill at least 30 minutes or up to 4 hours.

Step 3
3

Sprinkle eggplant salad with green onions just before serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories113
% Daily Value *
Total Fat 7g9%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 522mg23%
Total Carbohydrate 12g5%

Dietary Fiber 2.6g10%
Protein 2.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.