Eggplant and Watercress Salad with Sesame |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large eggplant (about 1 1/4 pounds), sliced into 3/4-inch-thick rounds |
4 tablespoons corn oil |
1 tablespoon sesame seeds |
2 tablespoons seasoned rice vinegar |
1 1/2 teaspoons soy sauce |
3/4 teaspoon oriental sesame oil |
1/8 teaspoon dried crushed red pepper |
1 bunch watercress, trimmed |
Directions:
1. Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush eggplant with 2 tablespoons corn oil. Grill until cooked, about 5 minutes per side. Cut into 3/4-inch cubes. Place in large bowl.
2. Toast sesame seeds in heavy small skillet over medium-low heat until light brown, about 5 minutes.
3. Whisk vinegar, soy sauce, sesame oil, crushed red pepper and 2 tablespoons corn oil in medium bowl. Add watercress to eggplant in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Sprinkle sesame seeds over salad.
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