Japanese Eggplant Salad

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* Exported from MasterCook *

 

Japanese Eggplant Salad

 

Recipe By : Some Like It Hot - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 tablespoons safflower oil

1 tablespoon toasted sesame oil

4 japanese eggplants -- trimmed and

quartered lengthwise

1/2 teaspoon hot red pepper flakes

1 cup vegetable stock

2 tablespoons low-sodium tamari

2 tablespoons dry sherry

1 tablespoon sugar

1/4 teaspoon cornstarch mixed with 1 tablespoon water

1 teaspoon grated fresh ginger

4 tablespoons rice vinegar

1/8 teaspoon minced fresh garlic

8 ounces romaine lettuce -- rinsed, dried, and

cut crosswise into 1 inch strips (about 6

cups)

6 ounces fresh snow peas -- blanched 1 minute

in boiling salted water

1/4 cup thinly sliced red bell pepper

1/4 cup thinly sliced daikon

 

Heat the safflower and sesame oils in a large skillet over medium-high heat. Add

the eggplant and hot red pepper flakes and stir-fry about 5 minutes, until the

eggplant slices are lightly browned on both sides. Add the stock, tamari,

sherry, and sugar. Reduce the heat to medium, cover and cook until the eggplant

is tender but still holds its shape, about 6 to 8 minutes. Transfer the eggplant

to a large plate with a slotted spoon.

 

Strain the cooking liquid, reserving 3/4 cup. boil the reserved liquid in the

skillet until reduce to 1/2 cup, about 3 to 5 minutes. Stir in the cornstarch

mixture and cook, stirring constantly, until the sauce is thickened, about 15

seconds. Pour the sauce into a small bowl along with any liquid from the

eggplant. Add the ginger, rice, vinegar, and garlic to the sauce. Taste and

adjust seasonings. Set aside and allow to come to room temperature.

 

Divide the lettuce evenly among 4 dinner plates. In a small bow, toss 3

tablespoons of the sauce with the snow peas, red bell pepper, and daikon. Place

on quarter of the salad mixture in the center of each bed of romaine. Divide the

eggplant slices among the plates, arranging the slices in a spoke patter on each

salad. Spoon the remaining sauce over the eggplant.

 

 

 

 

 

 

 

 

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