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Epicurious

Cold Eggplant Salad with Sesame Dressing

Not unlike the preceding recipe, this one, too, is best with fresh, firm small eggplants. Serve as a starter or side dish, especially in summer.

Recipe information

  • Yield

    makes 4 servings

Ingredients

About 1 1/2 pounds eggplant, preferably 4 to 6 small to medium
Salt
2 tablespoons toasted sesame seeds (page 596)
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 teaspoon sugar

Preparation

  1. Step 1

    Trim the eggplant and cut it into 1/4-inch cubes or thin strips. (If the eggplant is large, sprinkle with salt, put in a colander, and let sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)

    Step 2

    Bring a large pot of water to a boil and add salt. Blanch the eggplant in the boiling water for 2 minutes, no more; it will just become tender. Drain in a colander as you would pasta.

    Step 3

    Dry the eggplant with paper towels. Combine the remaining ingredients and toss with the eggplant in a small bowl. Serve at room temperature or refrigerate until ready to serve; covered well, this will remain flavorful for up to a day.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSaladEggplantVegetableSideDinnerVegetarianVeganDairy Free5 Ingredients or FewerCookbooks
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