Sesame Eggplant (Aubergine) Salad

This intriguing salad is a great addition to any Asian or oriental meal. The dressing is sooooooo gooood that I'm having all the flavors in my mouth right now. This dressing would be great over noodles! Heck the dressing is so good I have also used to it marinate other vegetables.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons canola oil
• 1 1⁄2 lbs Japanese eggplants, thinly sliced crosswise
• 1⁄4 cup water

• Dressing

• 2  tablespoons sesame seeds, toasted
• 2  tablespoons  unseasoned rice vinegar
• 2  tablespoons soy sauce
• 1  tablespoon  dark sesame oil
• 1  tablespoon canola oil
• 1  teaspoon sugar
• 1  teaspoon  minced ginger
• 1⁄2 teaspoon  minced garlic, i like more
• 1⁄2 teaspoon  Asian chili sauce, to taste
• 3  tablespoons  minced or slivered green onions, including tops

Directions

1. Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
2. When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
3. Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
4. Transfer to a bowl and let cool to room temperature.
5. Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
6. To serve, mound on a serving plate and garnish with onions.