Sesame Eggplant Salad Recipe
Sesame Eggplant Salad is a tasty appetizer. Sesame Eggplant Salad gets its taste from eggplant mixed with ginger and garlic, flavored with soy sauce and vinegar. Sesame Eggplant Salad is cherished by vegetable lovers around the world.
Ingredients
| Eggplant | 1 Large | |
| Oriental eggplant | ||
| 1 1/2 tablespoons each sesame seeds and salad oil | ||
| 1 teaspoon each minced garlic and fresh ginger | ||
| 1 tablespoon each soy sauce and vinegar | ||
| Sugar | 1/2 Teaspoon | |
| 2 whole green onions | ||
Directions
Pierce eggplant in several places.
Bake, uncovered, in a 400° oven until very soft (about 1 hour for regular eggplant, 45 minutes for Oriental eggplant).
Cool; pull off and discard skin.
Tear flesh into shreds and discard any big seed pockets.
Cover and chill for as long as 2 days.In a small frying pan, cook sesame seeds in oil over low heat until golden
Stir in garlic and ginger, then remove pan from heat.
Let cool.
Stir in soy, vinegar, and sugar.
Cover and chill.
Bake, uncovered, in a 400° oven until very soft (about 1 hour for regular eggplant, 45 minutes for Oriental eggplant).
Cool; pull off and discard skin.
Tear flesh into shreds and discard any big seed pockets.
Cover and chill for as long as 2 days.In a small frying pan, cook sesame seeds in oil over low heat until golden
Stir in garlic and ginger, then remove pan from heat.
Let cool.
Stir in soy, vinegar, and sugar.
Cover and chill.
Chef
