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Sesame Soy Eggplant Salad

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Recipe

Sesame Soy Eggplant Salad recipe

 

Yield

8 servings

Prep

10 min

Cook

20 min

Ready

35 min

Ingredients

Amount Measure Ingredient Features
4 eggplant
cut lengthwise
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2 ounces agar-agar
strips
*
1 tablespoon sesame seeds
toasted
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Hunan vinagriette
1 teaspoon ginger
grated
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2 garlic cloves
minced
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2 scallions, spring or green onions
minced
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1 tablespoon cilantro
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2 tablespoons soy sauce, tamari
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1 tablespoon white vinegar
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1 teaspoon hot chili pepper oil
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¼ tablespoon sesame oil
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teaspoon salt
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Ingredients

Amount Measure Ingredient Features
4 each eggplant
cut lengthwise
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57.8 ml/g agar-agar
strips
*
15 ml sesame seeds
toasted
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Hunan vinagriette
5 ml ginger
grated
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2 each garlic cloves
minced
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2 each scallions, spring or green onions
minced
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15 ml cilantro
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3E+1 ml soy sauce, tamari
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15 ml white vinegar
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5 ml hot chili pepper oil
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3.8 ml sesame oil
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1.7 ml salt
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Directions

Place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender.

Test with a fork. Remove.

When cooled, tear into thin strips or cut into a ½-inch cubes.

Refrigerate.

In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable.

Drain, cut into 1-inch lengths and refrigerate.

In a small bowl, thoroughly mix together the vinaigrette ingredients.

Taste for seasoning.

Arrange the agar-agar in a shallow platter.

Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar.

Garnish with a sprig of coriander and the toasted sesame seeds.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 1653% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 325mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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