Spicy Eggplant Salad with Sesame Oil
1 pound of small, firm eggplants
1 TBSP soy sauce
1 TBSP rice vinegar
Juice of 1 lime
1 tsp kosher salt
1 tsp brown sugar
3 garlic cloves, minced
2 TBSP grated fresh ginger
1 ½ tsp toasted sesame oil
2 TBSP vegetable oil
2 TBSP chopped cilantro or basil
6 green onions, sliced diagonally
1 jalapeno, thinly sliced (optional!)
Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, and vegetable oil.
Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
Just before serving, stir in chopped cilantro or basil. Pile eggplants on a platter and sprinkle with scallions. Garnish with jalapeno, if using, and cilantro or basil sprigs.
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