Chilled Eggplant (Aubergine) and Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 2880 Minutes |
Ready In: 2900 Minutes Servings: 5 |
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I found this in my Japanese Kitchen cookbook and tried it out to take advantage of some great farmer's market bargains of oriental eggplant and super fresh tomatoes. This worked out great for us because all the work is done ahead of time. The Japanese name of this recipe is 'hiyashi nasu to tomato no sarada'. Cook time is chill time. Ingredients:
1 tablespoon peeled and minced fresh ginger |
2 tablespoons minced scallions, white part only |
4 tablespoons rice vinegar |
2 tablespoons soy sauce |
1 tablespoon sugar |
2 teaspoons sesame oil |
6 japanese eggplants, stemmed |
1 medium tomato, peeled, cored and seeded |
Directions:
1. In a small saucepan, combine the ginger, scallion, rice vinegar, soy sauce, sugar and sesame oil. Bring the mixture to a boil over medium heat. Transfer to a small bowl and let it cool to room temperature, then chill the dressing, covered in the fridge.
2. Heat a broiler or a grill. Cook the eggplants until their skins are lightly charred. Peel skins and cut each eggplant in half crosswise. Cut each piece lengthwise into quarters. Cut the tomato into 1/2-inch cubes. Arrange the eggplant on a serving platter and top with the tomato. Chill the vegetables, covered, in the fridge.
3. Right before serving, pour the dressing over the vegetables. At the table, toss the vegetables with the dressing.
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