Sesame Eggplant Salad Recipe
Ingredients:
4-6 eggplants (small to medium)
Salt
2 Tbsps of soy sauce
2 Tbsps of lemon juice; freshly squeezed
1/2 tbsp of sugar
1 tbsp of sesame seeds
Directions:
Wash the eggplants and trim the base. Cut it into smaller pieces one-inch apart.
Blanch the eggplant into a large saucepan of lightly salted boiling water for one or two minutes; and then drain using a strainer.
Transfer to a plate w/ paper towel to drain excess water. Set aside; and then let it cool.
Meanwhile, toast the sesame seeds using a nonstick skillet over medium heat. Shake it constantly ’til golden.
When the eggplant is ready, transfer it to a large bowl. Add the soy sauce, lemon juice, sesame seeds, and sugar.
Toss well until eggplants are evenly seasoned. Cover it with cling wrap and chill for about one or two hours before serving.
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