Eggplant and Onion Noodle Salad with Warm Soy-Rice Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rice vinegar is mild and slightly sweet, so it's a good choice to pair with salty soy sauce in this Asian-style vinaigrette. Eggplant easily absorbs large quantities of oil. Salt it before cooking, and use a ridged grill pan to reduce the oil. Serve this salad warm or at room temperature with fish or chicken. Ingredients:
1 pound japanese eggplant, cut in half lengthwise |
1 teaspoon kosher salt |
1 cup green beans, trimmed |
2 tablespoons rice vinegar |
2 tablespoons low-sodium soy sauce |
1 teaspoon honey |
1 teaspoon dark sesame oil |
1/8 teaspoon black pepper |
1 garlic clove, minced |
1 mild red or green chile pepper, seeded and minced (such as fresno) |
cooking spray |
1 cup (1/2-inch-thick) slices walla walla or other sweet onion |
2 1/2 cups chopped bok choy stalks and leaves |
2 cups hot cooked wide lo mein noodles (about 4 ounces uncooked) |
1 green onion, cut diagonally into (1-inch) pieces |
1 tablespoon toasted sesame seeds |
1 tablespoon chopped fresh cilantro |
Directions:
1. Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry.
2. Place beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain. Place beans in a large bowl.
3. Combine vinegar and next 6 ingredients (vinegar through chile pepper) in a microwave-safe dish, stirring with a whisk. Microwave at HIGH 1 minute.
4. Heat a large nonstick or cast-iron grill pan coated with cooking spray over medium-high heat. Add eggplant halves to pan; cook 3 minutes on each side or until just tender. Remove from pan. Add onion to pan; cook 3 minutes on each side or until tender. Remove from pan. Cut eggplant halves diagonally into 1 1/2-inch-wide pieces. Coarsely chop onion. Add eggplant pieces, chopped onion, bok choy, and noodles to green beans; toss to combine. Add vinegar mixture, green onion, sesame seeds, and cilantro; toss well to coat.
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