Asian Eggplant Salad
Pane-Bistecca
his is an Asian eggplant salad that is best eaten warm. It is very good as an appetizer or side dish. The salad is vegan and gluten free and very light. The dressing is very tasty, but can be enriched with other ingredients. Those who know me know that everything that has to do with eggplant ends up on my table! I just like this vegetable very much!
This salad is a highlight at every BBQ!
This salad is a highlight at every BBQ!
Ingredients
5-6 long, thin, Asian Eggplants
2 tbsp Oil
1 tsp Sesame Oil
1 tsp grated Ginger
3 Garlic cloves, grated
1 tsp Sesame Seeds
1 tbsp Chili Oil
3 tsp Soy Sauce (glutenfrei)
¼ tsp Salt
1 level tsp Sugar
1 Spring Onion, chopped
Dressing:
Instructions
1
Step 1
Cut the eggplants into sticks about 5 cm long, I halved or quartered the eggplants lengthwise depending on their thickness. Then steam the eggplants for about 15 minutes, either in the steamer or over boiling water.
2
Step 2
Heat the sesame oil with the oil in a small pot and add the ginger, garlic and sesame seeds. Fry briefly, then mix in all the other ingredients and remove from heat.
3
Step 3
Pour the sauce over the eggplants and sprinkle with basil leaves or parsley and I added caramelized walnuts on top. Serve immediately.
Notes
– Add chopped peanuts– Chop 1 small red capsicum and add to it
– Use 1 chopped red onion instead of spring onion
– Add chopped coriander leaves
More Eggplant Salads:Berenjena con Vinagreta, Laotian Eggplant Salad und Eggplant Salad
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