Cold Eggplant Salad with Sesame Dressing
Blanched eggplant cubes dressed in soy sauce, lemon juice, and toasted sesame seeds — a simple, light Asian-inspired salad served cold.
AsianVegetarianIntermediate20 minBy Northstar
Ingredients
Servings
4
- 1 0.5 lb eggplant, cut into 1/2–1 inch cubes
- 1 tbsp salt (for salting)
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- 0.5 tsp sugar
Instructions
- 1
If using large eggplant, toss cubes with salt in a colander and let sit 30-60 minutes; rinse and drain.
- 2
Blanch eggplant in boiling water for 2 minutes. Drain thoroughly and pat dry with paper towels.
- 3
Toast sesame seeds in a dry skillet over medium heat until lightly colored.
- 4
Combine soy sauce, lemon juice, and sugar; toss with eggplant. Sprinkle with sesame seeds and serve cold.
Tags
saladasianeggplantlightsesameveganamerican