Cold Eggplant Salad With Sesame Dressing
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4 to 6small to medium eggplants, or 1 large one, about 1½ pounds
- Salt
- 1tablespoon sesame seeds
- 2tablespoons soy sauce, or to taste
- 2tablespoons lemon juice
- ½teaspoon sugar
Nutritional analysis per serving (4 servings)
192 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 21 grams dietary fiber; 25 grams sugars; 8 grams protein; 1636 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Trim eggplant, and cut into cubes of ½ to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
- Step 2
Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
- Step 3
Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.
Private Notes
Comments
This was impressively good, and surprisingly so - it doesn't sound like much, but cooking the eggplant in water like this made into a meaty, non-greasy and very flavorful dish. To be honest, I did mince up 2 large cloves of garlic and added that to the lemon juice for 5 minutes, before combining the other dressing ingredients. And added 1/2 tsp toasted sesame oil. Served the eggplant on a bed of romaine, to brighten the visual and add some crunch. A good lunch or even a light dinner.
Just made this as written. Good & easy.
This was impressively good, and surprisingly so - it doesn't sound like much, but cooking the eggplant in water like this made into a meaty, non-greasy and very flavorful dish. To be honest, I did mince up 2 large cloves of garlic and added that to the lemon juice for 5 minutes, before combining the other dressing ingredients. And added 1/2 tsp toasted sesame oil. Served the eggplant on a bed of romaine, to brighten the visual and add some crunch. A good lunch or even a light dinner.
Advertisement