Thursday, August 15, 2024

Eggplant Salad Recipe

This eggplant salad is not only delicious but is also a great addition to a vegan diet, offering the nutritional benefits of eggplant in a quick and easy dish.

Ingredients:

  • 2 Japanese eggplants
  • 7 oz. (200g) nioke mushrooms
  • Crispy fried onions
  • 1/2 white onion, thinly sliced
  • A mix of fresh herbs: Vietnamese Gloria look coriander (rau răm) and perilla leaves (tía tô)
  • Crushed roasted peanuts
  • Ingredients For the Salad Dressing:
    • 1 tablespoon soy sauce
    • 1 tablespoon mirin
    • 1 teaspoon sesame oil
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
    • 1 tablespoon vinegar
  • Ingredients For Garnish:
    • Crushed roasted peanuts
    • Sesame seeds

Directions:

1.    Preparing the Eggplants:

·         Wash the eggplants and cut them lengthwise into 3-inch pieces.

·         Steam the eggplants for about 10 minutes or until they are fork-tender. Remove from the heat and let them cool.

2.    Frying the Mushrooms:

·         Deep-fry the nioke mushrooms until golden and crispy. Set aside to cool.

·         Deep-fry the white onions. Set aside to cool.

3.    Making the Dressing:

·         In a small bowl, combine all the dressing ingredients: soy sauce, mirin, sesame oil, sugar, salt, and vinegar. Adjust the seasoning to your taste.

4.    Assembling the Salad:

·         Once the eggplants have cooled, shred them into thin strips and arrange them on a serving plate.

·         Top the eggplants with the fried mushrooms, fried onions and chopped herbs.

5.    Garnishing and Serving:

·         Drizzle the salad dressing evenly over the salad.

·         Finish by sprinkling the crushed roasted peanuts and sesame seeds on top.

·         Serve immediately and enjoy!


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