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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a terrific Japanese eggplant and red pepper salad that has an Oriental flavored dressing. From a July 1986 issue of Bon Appetit. It was requested from The Point restaurant in Monterey, California. Use a vegetable peeler to peel the orange to get as little white as possible. Refrigeration time is not included in prep time. Ingredients:
6 tablespoons soy sauce |
1/3 cup finely chopped orange peel (orange part only) |
1/4 cup red wine vinegar |
1/4 cup sesame oil |
1/4 cup olive oil |
2 tablespoons chopped pickled ginger |
2 tablespoons creamy peanut butter |
2 teaspoons sugar |
2 1/2 tablespoons olive oil |
6 japanese eggplants, cut julienne (unpeeled) |
1 1/2 medium red bell peppers, roasted, peeled and cut julienne |
1/2 cup finely chopped mixed nuts |
1/4 cup toasted sesame seeds |
Directions:
1. For Dressing:.
2. Blend all ingredients in processor 35 seconds, stopping to scape bowl.
3. For Salad:.
4. Heat oil in large skillet over medium heat.
5. Add eggplant and cook until wilted, stirring frequently, about 10 minutes; transfer to bowl.
6. Add bell peppers and nuts; stir in dressing.
7. Cover and refrigerate at least 3 hours or overnight.
8. Bring salad to room temperature; drain off excess dressing.
9. Sprinkle salad with sesame seeds and serve.
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