asian eggplant photo

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Asian Eggplant Salad

7  Japanese eggplants, halved lengthwise
1/3  tsp kosher salt
1/2  cup sake
1 1/2  tbsp olive oil
2  tbsp chili oil
1  yellow onion, thinly sliced
3  cloves garlic, minced
2 1/2  tbsp minced fresh ginger
1  tbsp each fresh lime juice, seasoned rice vinegar and oyster sauce
1  tbsp packed brown sugar
3/4  tbsp smooth peanut butter
3-4  tbsp toasted pine nuts (bake in 400°F oven 5-8 minutes)
red pepper flakes and salt, to taste
2  tsp toasted sesame seeds (bake in 350°F oven 7-8 minutes)

1. Sprinkle cut sides of eggplants with 1/3 tsp salt. Let rest 30 minutes,
rinse and pat dry with paper towels, place on baking sheet and roast in
preheated 350°F oven until they begin to soften (25-30 minutes). Remove, cut into
cubes and set aside. Meanwhile, simmer sake over low heat to reduce by half
and set aside.
2. Heat oils in large pan over medium-high heat; add onion, garlic and ginger,
and cook 3-4 minutes. Add sake, juice, vinegar and sauce, simmer 3-4 minutes,
then add sugar, peanut  butter and pine nuts, stir and heat through.
3. Stir in eggplant, remove from heat and let cool. Season with salt and pepper flakes, and garnish with sesame seeds.

Serves 4. Analysis per serving: 242 calories, 4.5g protein, 18g fat (2.5g saturated),
4g fiber, 15g carbohydrates


Source: The Wine Lover Cooks with Wine by Sid Goldstein
(Chronicle Books)

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