Asian Mini Eggplant Salad

Asian Mini Eggplant Salad

YIELD: 4-6 servings

TOTAL TIME: 80 minutes

  • 2 large or 4 small eggplants, cut into 2 inch strips
  • 2 bell peppers, cut into strips
  • 1 chili pepper, minced
  • 1 large carrot, cut into thin strips
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp white vinegar (9%)
  • 2 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1/4 cup chopped cilantro
  • 2 tbsp + 1/2 tbsp salt
  • 1 tsp sugar

Place eggplant strips into the sieve, season with 2 tablespoon of salt and mix. Let sit over the sink for at least 30 minutes to release their moisture.

After 30 minutes rinse the eggplant with water. First squeeze out all the water out using your hands and then pat dry with paper towels.

Heat a skillet with sesame oil over medium high heat and sear the eggplants until brown on all sides, about 7 minutes. Don’t overcrowd the pan and fry in batches so all the eggplant strips get nicely browned. Set aside.

Combine the rest of the ingredients in the mixing bowl together with eggplants. Season with the rest of the salt, sugar, add vinegar and mix to combine.

Sprinkle the Asian eggplant salad with toasted sesame seeds and chill in the refrigerator for at least 2 hours. The longer the better. It will taste even more delicious the next day!