Chilled Eggplant (Aubergine) and Tomato Salad
- Ready In:
- 48hrs 20mins
- Ingredients:
- 8
- Serves:
-
4-5
ingredients
- 1 tablespoon peeled and minced fresh ginger
- 2 tablespoons minced scallions, white part only
- 4 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 6 Japanese eggplants, stemmed
- 1 medium tomatoes, peeled, cored and seeded
directions
- In a small saucepan, combine the ginger, scallion, rice vinegar, soy sauce, sugar and sesame oil. Bring the mixture to a boil over medium heat. Transfer to a small bowl and let it cool to room temperature, then chill the dressing, covered in the fridge.
- Heat a broiler or a grill. Cook the eggplants until their skins are lightly charred. Peel skins and cut each eggplant in half crosswise. Cut each piece lengthwise into quarters. Cut the tomato into 1/2-inch cubes. Arrange the eggplant on a serving platter and top with the tomato. Chill the vegetables, covered, in the fridge.
- Right before serving, pour the dressing over the vegetables. At the table, toss the vegetables with the dressing.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin