Total Time
18mins
Prep 15 mins
Cook 3 mins

I ran across this recipe in the Chicago Tribune paper. I was looking for a different type of salad to serve for my Craft Night get-together. We all love eggplant and salads, since most of us are on diets. It turned out wonderful, very tasty salad. I hope you enjoy it.

Ingredients Nutrition

Directions

  1. Remove eggplant stems.
  2. Cut eggplants lengthwise into 1/2" thick slices.
  3. Cut each slice into 1/4" wide strips.
  4. Transfer to a shallow microwave-safe baking dish;.
  5. Add 1 tbls water. Cover with plastic wrap vented at one corner.
  6. Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
  7. Let stand covered a few minutes.
  8. Transfer to a colander; press out the excess water with a flat spatula.
  9. For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
  10. Toss gently to coat well.
  11. Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
  12. Sprinkle with onions and herbs.
  13. Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.

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