https://www.copymethat.com/r/gjYuLLQC/eggplant-salad-spicy-eggplant-salad-with/
1368505
i4h2dEp
gjYuLLQC
2024-04-28 23:14:37
EGGPLANT, SALAD, Spicy Eggplant Salad with Sesame Oil
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cooking.nytimes.com/recipes/1017547-spicy-eggplant-salad-...
This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.
Featured in: Honoring The International, Adaptable Eggplant.
This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.
Featured in: Honoring The International, Adaptable Eggplant.
Ingredients
- 2 pounds small, firm eggplants
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Juice of 1 lime
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 3 garlic cloves, minced
- 2 tablespoons grated ginger
- 1 ½ teaspoons toasted sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon hot pepper oil, optional
- 2 tablespoons roughly chopped cilantro, plus sprigs for garnish
- 6 scallions, thinly sliced diagonally
- 1 thinly sliced serrano chile, optional
Steps
Directions at cooking.nytimes.com
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