Sesame Eggplant (aubergine) Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 1/2 lbs japanese eggplants, thinly sliced crosswise
• 1/4 cup water
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1 teaspoon minced ginger
• 1/2 teaspoon minced garlic, i like more
• 1/2 teaspoon asian chili sauce, to taste
• 3 tablespoons minced or slivered green onions, including tops

Recipe

• 1 place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
• 2 when hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
• 3 add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
• 4 transfer to a bowl and let cool to room temperature.
• 5 mix all dressing ingredients in a bowl, whisk to blend. pour over cooled eggplant and toss to coat well.
• 6 to serve, mound on a serving plate and garnish with onions.