"This is an Asian eggplant salad that is best eaten warm. It is very good as an appetizer or side dish. The salad is vegan and gluten-free and very light. The dressing is very tasty but can be enriched with other ingredients."
Asian Eggplant Salad
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A Note from Feedfeed
This warm Asian eggplant salad is a perfect vegan and gluten-free appetizer or side dish. The dish is light, flavorful, and features a delicious dressing that can be enhanced with additional ingredients.
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Prep time 10mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 large Asian eggplants,
- 2 tablespoons neutral oil
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 3 garlic cloves, grated
- 1 teaspoon sesame seeds
- 1 tablespoon chili oil
- 1 tablespoon gluten-free soy sauce
- 1/4 teaspoon kosher salt
- 1 teaspoon sugar
- 1 spring onion, chopped
Method
Step 1
Cut the eggplants into sticks about 5 cm long, I halved or quartered the eggplants lengthwise depending on their thickness. Then steam the eggplants for about 15 minutes, either in the steamer or over boiling water.
Step 2
Heat the sesame oil with the oil in a small pot and add the ginger, garlic and sesame seeds. Fry briefly, then mix in all the other ingredients and remove from heat.
Step 3
Pour the sauce over the eggplants and sprinkle with basil leaves or parsley and I added caramelized walnuts on top. Serve immediately.
Step 4
Additional toppings: Chopped peanuts Chop 1 small red capsicum (or chili pepper) and add to it 1 chopped red onion instead of spring onion Chopped coriander leaves