Cold Eggplant Salad
I had this eggplant in my refrigerator and needed to use it before it went bad. I normally would make a small eggplant parm, but needed a side for a BBQ. I found this cold eggplant salad from the NY Times Recipe of the Day and followed their instructions exactly.
Ingredients & Directions:
- 1 Large Eggplant
- Salt
- 1 T Sesame Seeds
- 2 T Soy Sauce, or to taste
- 2 T Lemon Juice
- 1/2 tsp Sugar
Toast sesame seeds in a dry skillet over medium heat, mixing frequently until they turn golden (you do not want to burn them so keep a close eye on them).
Boil large pot of water. Blanch eggplant in boiling water for 2 minutes. It will become just tender. Drain in colander like pasta.
Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve chilled.
(Steven)
