Eggplant Salad with Sesame Dressing

Hi,

This dish could possibly convert a "I don't like eggplant" person into a "I like eggplant" person. I adapted this recipe from Mark Bittman. He calls for cooking the eggplant over a charcoal or wood fire which really does lead to a lovely flavorful charred eggplant. But, since I don't have time for that type of labor intensive cooking, I use my trusty microwave for cooking the eggplant. My dear father purchased my microwave for me even though at the time I was probably rolling my eyes and thinking, "I don't need a microwave!" Well, I was wrong. The microwave has become a trusty valuable cooking item in my kitchen.

1 regular eggplant or 2 or 3 Chinese eggplants
2 or 3 tablespoons olive oil

If you have regular eggplant, slice into 3/4 inch lengthwise slices. If you use the long skinny type, quarter each eggplant the long way to make long skinny eggplant pieces. Use a microwave safe shallow dish, sprinkle olive oil in dish and dip eggplant pieces in the oil, flipping to coat both sides. Arrange in a single layer or slightly overlapping. Microwave on high for about 10 minutes. Eggplant will be cooked and slightly squishy. While eggplant cooks prepare dressing.

Juice from one lemon
2 tablespoons sesame seeds
2 tablespoons soy sauce
1-2 tablespoons sugar
freshly ground pepper

Mix the dressing ingredients together in a large bowl. When the eggplant is cooked, cut the eggplant into 1 inch cubes or rectangular shaped rods. Mix eggplant into dressing. Here's what I usually like to add.

2-3 green onions thinly sliced
1/2 bunch cilantro chopped

If I have some of these available I'll also add:

2 cups arugula or fresh spinach
Salt, taste to see if needed

I hope you enjoy this eggplant salad. It's great alongside some simple baked chicken with some sauteed green beans. It also makes great leftovers.

Hugs,
Mameekosan