Asian Eggplant Salad
April 08, 2019
"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, or steak."
- Serving Size: 1 (274.7 g)
- Calories 301.2
- Total Fat - 18.3 g
- Saturated Fat - 2.9 g
- Cholesterol - 0.3 mg
- Sodium - 239.9 mg
- Total Carbohydrate - 26.5 g
- Dietary Fiber - 6.6 g
- Sugars - 11 g
- Protein - 4.7 g
- Calcium - 49.2 mg
- Iron - 2 mg
- Vitamin C - 34.4 mg
- Thiamin - 0.1 mg
Preheat oven to 350-degrees Fahrenheit.
Put the eggplants on paper towels, cut-side up, and sprinkle with the salt. Let rest for 30 minutes. Rinse and pat dry with paper towels. Place on a baking sheet and roast until they begin to soften, 25 - 30 minutes. Remove from the oven, cut into cubes, and set aside.
Meanwhile put the sake in a small saucepan and simmer over low heat to reduce by half. Set aside.
In a large saute pan or skillet, heat the olive and chili oils over medium-high heat. Add the onion, garlic, ginger, and lemongrass and saute until the onion is translucent, 3 - 4 minutes.
Add the brown sugar, peanut butter, and pine nuts. Stir well and heat through. Stir in the eggplant. Remove from heat and let cool. Season with salt and red pepper flakes.
Serve at room temperature, garnished with sesame seeds.
NOTE I: To toast pine nuts, place on a baking sheet and bake in a preheated 400-degree F. oven for 5 - 8 minutes until lightly browned. Season to taste, if desired.
NOTE II: To toast seeds, spread the seeds on a baking sheet and toast in a preheated 350-degree F. oven for 7 - 8 minutes, or until lightly browned.
Tips & Variations
No special items needed.