Japanese Grilled Eggplant Salad recipe post-vegan Mel & Shawn

[Guest guest]

Since you two are going to fire up the grill here's a delightful salad. It

works with American eggplant also. This is a recipe my Japanese girlfriend

shared with me after I ate this over at her house one weekend.....

 

" Japanese Grilled Eggplant Salad "

 

6 small Japanese eggplants or 2 med. regular eggplants

1 Tblsp. fresh minced ginger

2 green onions, minced (white part only)

4 Tblsp. rice vinegar

2 Tblsp. soy sauce

1 Tblsp. sugar

2 tsp. sesame oil

1 medium tomato. peeled, cored & seeded

(sesame seeds & red pepper flakes optional)

 

In small saucepan combine ginger, green onions, rice vinegar, soy sauce, sugar

and sesame oil. Bring to a boil over medium heat, stir until everything is

blended and sugar is dissolved. Transfer to a small bowl, let cool, cover and

place in fridge until ready to use.

Heat grill, place Japanese eggplants (yes, grill them whole) on grill and grill

until skins are charred, if using regular eggplant, cut in half lengthwise and

grill until charred. Remove and cool. Peel off skins and cut in large diced

pieces or in long thin pieces. Line a serving bowl with lettuce leaves, place

eggplant pieces in center, top with tomato and pour dressing over top and it's

ready to serve. I usually sprinkle sesame seeds over the top and when my sister

makes this she uses red pepper flakes in the dressing.

 

 

 

 

Those who do not know how to weep with their heart;

don't know how to laugh either....Source: Golda Meir