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!