Wednesday, October 22, 2008


I love eggplant and find it odd that it's one of the more "controversial" vegetables. I've found people either love it or hate it.

roasted eggplant salad
Roasting a whole eggplant makes it creamy and soft without the added oil. I usually just pop the whole thing into a 400°F oven for 20-40 minutes, depending on the size of the eggplant. It's done when it's kind of collapsed on itself. The skin peels off easily and you can dice it and toss it with whatever vinaigrette/dressing you like. This variation is tossed with sesame oil, soy sauce, a litle sugar/mirin and finished off with sesame seeds, toasted of course.
[eggplant, sesame oil, soy sauce, sugar, sesame seeds, mixed greens]

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