Warm Eggplant (Aubergine) Salad |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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I ran across this recipe in the Chicago Tribune paper. I was looking for a different type of salad to serve for my Craft Night get-together. We all love eggplant and salads, since most of us are on diets. It turned out wonderful, very tasty salad. I hope you enjoy it. Ingredients:
4 japanese eggplants |
3 tablespoons tahini |
3 tablespoons reduced sodium soy sauce |
1 tablespoon seasoned rice vinegar |
1 1/2 teaspoons seasoned rice vinegar |
1 tablespoon mirin (rice wine) |
1 1/2 teaspoons mirin (rice wine) |
red leaf lettuce leaf |
2 green onions, thinly sliced |
1 tablespoon fresh mint, chopped |
1 tablespoon basil |
Directions:
1. Remove eggplant stems.
2. Cut eggplants lengthwise into 1/2 thick slices.
3. Cut each slice into 1/4 wide strips.
4. Transfer to a shallow microwave-safe baking dish;.
5. Add 1 tbls water. Cover with plastic wrap vented at one corner.
6. Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
7. Let stand covered a few minutes.
8. Transfer to a colander; press out the excess water with a flat spatula.
9. For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
10. Toss gently to coat well.
11. Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
12. Sprinkle with onions and herbs.
13. Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.
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