Asian Eggplant Salad Recipe - Recipezazz.com
This Asian-style eggplant dish resonates with a bit of heat. Serve this as a tantalizing room temperature appetizer or side dish to grilled fish, chicken,
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Ingredients
- 1 pound eggplant (approximately 7 Japanese eggplants, halved length-wise)
- 1/3 teaspoon kosher salt
- 1/2 cup sake
- 1 1/2 tablespoons olive oil
- 2 tablespoons oil (chili oil)
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 1/2 tablespoons ginger root (minced fresh ginger)
- 1 stalk lemongrass (white part only, peeled and chopped, optional)
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon packed brown sugar
- 3/4 tablespoon peanut butter (smooth)
- 3 to 4 tablespoons pine nuts (toasted, refer to Note I)
- Kosher salt
- Red pepper flakes
- 2 teaspoons sesame seeds (lightly toasted, for garnish, refer to Note II)
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