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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