RCI-VG.004.1213.001
Sesame Eggplant Salad
Sesame Eggplant Salad This intriguing salad is a great addition to any Asian or oriental meal. The dressing is sooooooo gooood that I'm having all the flavors in my mouth right now. This dressing would be great over noodles!
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- 2 tablespoons
- Japanese eggplants1½ lbsthinly sliced crosswise
- ¼ cup
Method
1
Heat canola oil in a large skillet over medium-high heat until shimmering.
2
Add thinly sliced Japanese eggplants to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan.
4 minutes
3
Cook the eggplant until the underside is golden and tender, then flip and cook the other side until similarly golden.
4 minutes
4
Add water to the skillet and cover with a lid, allowing the eggplant to steam and soften completely.
3 minutes
5
Remove the skillet from heat and transfer the cooked eggplant to a serving dish or individual plates.
1 minutes
6
Drizzle any remaining pan liquid over the eggplant and allow it to cool to room temperature before serving as a salad.