Japanese Eggplant Salad
2 tablespoons safflower oil
Heat the safflower and sesame oils in a large skillet over medium-high heat. Add the eggplant and hot red pepper flakes and stir-fry about 5 minutes, until the eggplant slices are lightly browned on both sides. Add the broth, tamari, sherry, and sugar. Reduce the heat to medium, cover and cook until the eggplant is tender but still holds its shape, about 6 to 8 minutes. Transfer the eggplant to a large plate with a slotted spoon.
1 tablespoon toasted sesame oil
4 japanese eggplants, trimmed and quartered lengthwise
1/2 teaspoon hot red pepper flakes
1 cup vegetable broth
2 tablespoons low-sodium tamari
2 tablespoons dry sherry
1 tablespoon sugar
1/4 teaspoon cornstarch mixed with 1 tablespoon water
1 teaspoon grated fresh ginger
4 tablespoons rice vinegar
1/8 teaspoon minced fresh garlic
8 ounces romaine lettuce, rinsed, dried, and cut crosswise into 1 inch strips (about 6 cups)
6 ounces fresh snow peas, blanched 1 minute in boiling salted water
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced daikon
Strain the cooking liquid, reserving 3/4 cup. Boil the reserved liquid in the skillet until reduce to 1/2 cup, about 3 to 5 minutes. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce is thickened, about 15 seconds. Pour the sauce into a small bowl along with any liquid from the eggplant. Add the ginger, rice, vinegar, and garlic to the sauce. Taste and adjust seasonings. Set aside and allow to come to room temperature.
Divide the lettuce evenly among 4 dinner plates. In a small bow, toss 3 tablespoons of the sauce with the snow peas, red bell pepper, and daikon. Place on quarter of the salad mixture in the center of each bed of romaine. Divide the eggplant slices among the plates, arranging the slices in a spoke patter on each salad. Spoon the remaining sauce over the eggplant.
My husband does not like egg plant but he loved this salad
Anonymous, Location not stated.
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