WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS
This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
- In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
- Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
- Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
- For Vegan if using Sake make sure the Sake is Vegan friendly.
Nutrition Facts : Calories 98.3, Fat 2.5, SaturatedFat 0.3, Sodium 255.5, Carbohydrate 17.5, Fiber 4.4, Sugar 10.6, Protein 2.7
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Mamun Miah
[email protected]I can't wait to try this salad! It looks delicious.
Azan Gul
[email protected]This salad is a keeper! I will definitely be making it again.
Jeremiah Quarshie
[email protected]I followed the recipe exactly and the salad turned out great! It was flavorful, healthy, and easy to make.
Anointed peter
[email protected]The salad was a bit too salty for my taste. I would recommend using less soy sauce or substituting tamari, which is a lower-sodium alternative.
Oyinmowo Monica
[email protected]The eggplant was a bit undercooked for my taste. I would recommend roasting it for a few minutes longer until it is tender.
Richard Hutcheson
[email protected]I thought the dressing was a bit too sweet for my taste. I would recommend using less honey or adding some acid, such as lemon juice or vinegar, to balance out the sweetness.
Fox 8
[email protected]I found that the salad was a bit too oily for my taste. I would recommend using less oil or draining the eggplant more thoroughly before adding it to the salad.
Sheri Werther
[email protected]I wasn't sure how I would like this salad, but I was pleasantly surprised. The flavors and textures work really well together and it's a very satisfying dish.
Rishab sheikh
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Milton Hefner
[email protected]This salad is a great make-ahead dish. It can be stored in the refrigerator for up to 3 days, making it perfect for busy weeknight meals.
Atalia Velez
[email protected]I love the smoky flavor that the roasted eggplant gives to this salad. It's a great way to change up the usual roasted vegetable routine.
Stephanie Perez
[email protected]This salad is a great source of healthy fats and antioxidants. It's a great way to get your daily dose of vegetables.
Serenity Strodel
[email protected]I found that using a good quality sesame oil makes a big difference in the flavor of this dish. It adds a depth of flavor that really elevates the salad.
Brii Scott
[email protected]This salad is so easy to make and can be tailored to your own preferences. I like to add a bit of extra spice with some red pepper flakes.
ka kon
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The roasting process brings out the eggplant's natural sweetness and pairs perfectly with the other ingredients.
Shan Jutt
[email protected]The warm eggplant salad was a hit at my last potluck. Everyone raved about the flavors and textures, and several people asked for the recipe.
matthew jacob
[email protected]This salad is a great way to use up leftover eggplant. I also love that it can be served warm or cold, making it a versatile dish for any occasion.
Entresol
[email protected]I had the pleasure of trying this warm eggplant salad at a recent dinner party and was blown away by its unique and delicious taste. The roasted eggplant was soft and smoky, while the shallots added a nice crunch and the sesame seeds provided a nutty
funeka Nosipho
[email protected]This warm eggplant salad is a fantastic dish that is both flavorful and visually appealing. The combination of roasted eggplant, crispy shallots, toasted sesame seeds, and a tangy dressing creates a symphony of flavors and textures that dance on the