Asian Eggplant Vegetable Salad
There are a ton of different types of Eggplant! When this Asian Eggplant first showed up in our CSA share last year, I was a bit confused as to what to do with it (stir-fry always works – but we had just done that). A quick search online landed me at Gastro Sense’s Asian Eggplant Salad which featured not only these long purple beauties, but also carrots and peppers which we had an abundance of as well.
The first time I made this salad, we weren’t sure what to expect. Well, after making it nearly every week for a month when we kept getting Asian Eggplants, we knew we had a keeper. The flavors of all the vegetables shine through while there is an awesome kick from the crushed red peppers and the sesame oil dressing is perfectly flavored without being heavy at all.
This is a great light lunch, a perfect side salad, or even a beautiful appetizer dish. Now that the Asian Eggplants are making an appearance again for the year, I immediately seized the opportunity to make this salad (for us to enjoy) so that I could share the recipe with all of you! Luckily for you guys, I snapped these photos before my Dad had the opportunity to get his hands on this dish – although he did exercise self discipline and shared it with everyone else (even if he wanted to gobble it all up). Don’t worry Dad …there’s more eggplant on the counter ready to get made into another batch!
- 4 small [asian] eggplants, cut into 2 inch strips
- 2 bell peppers, cut into strips
- 1 large carrot, cut into thin strips
- 1 small red onion, thinly sliced
- 1/2 tsp chili pepper flakes (or 1 small, minced)
- 2 garlic cloves, minced
- 2 Tbsp rice wine [or white] vinegar
- 2 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1/4 cup chopped cilantro
- 2 tsp salt
- 1 tsp sugar
- Thinly slice eggplant (2-3 inch strips) and heat a large pan with some oil over high heat (combination of vegetable oil & sesame oil is perfect). Brown the eggplant on both sides (about 5 minutes total) – you’ll probably need to do this in batches. As they finish, throw them into your mixing bowl.
- Combine the carrots, peppers, chili flakes, onion, & garlic in your bowl as well. Mix together your dressing (vinegars, oil, salt/pepper/sugar) to combine. Taste o be sure its just the way you like it
- Pour the dressing over the salad and mix well to combine. Add the sesame seeds (save some to sprinkle on top for serving or just add more later). Chill in the fridge for at least 2 hours.
adapted from Gastro Senses
And I leave you with this, Today’s Question of the Day…. What is a Go-To recipe that you have (unexpectedly) found and then find yourself returning to time after time?