Asian Inspired Eggplant Salad

This is an easy salad that plays very nicely to Asian flavors. The eggplant is baked eggplant is complimented by the sesame dressing.

The recipe calls for Japanese eggplant. This is a different variety of eggplant that most are not used to. It is a skinny, smaller sized eggplant that looks like a purple cucumber. The Japanese eggplant is great for small servings

Japanese eggplant can be purchased at Asian grocers and high-end/specialty gourmet food stores.

Ingredients

• 5 Japanese eggplants
• 5 cups salad greens, rinsed and dried
• 2 garlic cloves, peeled and minced
• 1⁄4 cup sesame seeds
• 3 tbsp canola or vegetable oil
• 2 tbsp soy sauce
• 2 tbsp Asian sesame oil
• 2 tbsp extra-virgin olive oil
• 1 tsp sugar or sugar substitute
• 1⁄4 tsp hot red pepper sauce
• Sea salt and freshly ground black pepper to taste

Process

Dressing Preparation

1. Place sesame seeds in a small dry skillet over medium heat
   
   
2. Toast seeds for 2 minutes or until browned, shaking the pan frequently
   
   
3. Set aside browned seeds to cool
   
   
4. Combine soy sauce, garlic, and sugar
   
   
5. Add sesame oil, olive oil, and hot red to soy mixture
   
   
6. Add pepper sauce to taste
   
   
7. Mix/shake dressing well and set aside

Salad Preparation

1. Preheat the oven to 400°F
   
   
2. Cut eggplants into 1⁄2-inch slices
   
   
3. Spread vegetable/canola oil on baking sheets lined with foil
   
   
4. Arrange eggplant slices on tray
   
   
5. Sprinkle with salt and pepper
   
   
6. Bake eggplants until soft (15 to 20 mins)
   
   
7. Arrange salad greens on serving plates, and top with warm eggplant slices
   
   
8. Drizzle with dressing and serve immediately