Pan-Asian Warm Salad with Eggplant
Salads • Pan-Asian
Description
It's very delicious, especially with grilled ciabatta... I prefer it warm, while my husband enjoys it the next day after it has marinated in the refrigerator.
Ingredients
- Cilantro 1 bunch
- Eggplants 2 pieces
- Tomatoes 2 pieces
- Spanish onions 1 piece
- Garlic 3 cloves
- Sesame Oil to taste
- Soy Sauce 5 fl oz
- Chili jam 1 teaspoon
Step-by-Step Guide
Step 1
Line a baking sheet with parchment paper and brush it well with vegetable oil.
Step 2
Slice the eggplants into half-centimeter thick rounds and place them on the baking sheet.
Step 3
Bake the eggplants in a preheated oven at 390°F until golden brown. Season with salt and pepper.
Step 4
While the eggplants are baking, cut the tomatoes into small wedges.
Step 5
Slice the red onion into thin half-rings, drizzling the rings with lemon juice.
Step 6
Mince the garlic.
Step 7
When the eggplants are ready, cut them into large strips while hot, pour over the soy sauce mixed with chili paste, and toss to combine.
Step 8
Add the remaining vegetables to the salad, drizzle with sesame oil, and sprinkle with cilantro.
Step 9
Serve immediately.
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