Recipe ingredients
- 4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds
- Salt
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce, or to taste
- 2 tablespoons lemon juice
- 1/2 teaspoon sugar
Recipe method
- Trim eggplant, and cut into cubes of 1/2 to 1 inch.
- If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
- Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender.
- Drain in colander as you would pasta.
- Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly.
- Dry eggplant with paper towels.
- Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl.
- Serve at room temperature, or refrigerate until ready to serve.
- Covered well, the salad will remain flavorful for a day.
Other salad recipes:
Cold eggplant salad with sesame dressing recipe
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