Recipe

Chilled Eggplant (aubergine) And Tomato Salad Recipe

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Ingredients

Directions

Step #1 In a small saucepan, mix the ginger, soy sauce, rice vinegar, scallion, sugar & sesame oil.
Step #2 Bring the mixture to a boil over med-heat/flame.
Step #3 Transfer to a small bowl & let it cool to about room temp, then chill the dressing, covered in the fridge.
Step #4 Heat a broiler or a grill.
Step #5 Cook the eggplants until their skins are lightly charred.
Step #6 Peel skins & cut each eggplant in half crosswise.
Step #7 Cut each piece lengthwise into quarters.
Step #8 Cut the tomato into 1/2-inch cubes.
Step #9 Arrange the eggplant on a serving platter & top this with the tomato.
Step #10 Chill the vegetables, covered, in the fridge.
Step #11 Right before serving, pour the dressing over the vegetables.
Step #12 At the table, toss the vegetables with the dressing.
Enjoy the Chilled Eggplant (Aubergine) & Tomato Salad recipe

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