Eggplant Salad Recipe

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Ingredients

Directions

Step #1 Place eggplants in a 12- by 15-inch baking pan; pierce each several times with a sharp knife.
Step #2 Bake in a 400° regular or convection oven until very soft when pressed, 40 to 50 mins.
Step #3 Let stand until cool enough to handle, about 15 mins.
Step #4 Cut off & discard stems; slice eggplants in half lengthwise.
Step #5 With a fork or your fingers, remove flesh in long shreds.
Step #6 Discard peels.
Step #7 Meanwhile, mix sesame oil, rice vinegar, soy sauce, in a bowl, & garlic.
Step #8 Add eggplant & mix carefully to coat.
Step #9 Cover up & chill at least 30 mins or up to 4 hrs.
Step #10 Sprinkle top eggplant salad with green onions just before serving.
Enjoy the Eggplant Salad recipe

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