Eggplant and Onion Noodle Salad with Warm Soy-Rice Vinaigrette
Eggplant and Onion Noodle Salad with Warm Soy-Rice Vinaigrette might be just the side dish you are searching for. This recipe makes 4 servings with 190 calories, 6g of protein, and 3g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up cilantro, sesame seeds, sesame oil, and a few other things to make it today. It is a good option if you're following a dairy free and vegetarian diet.
Instructions
Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry.
Place beans in a large saucepan of boiling water; cook 4 minutes.
Drain and plunge into ice water; drain.
Place beans in a large bowl.
Combine vinegar and next 6 ingredients (vinegar through chile pepper) in a microwave-safe dish, stirring with a whisk. Microwave at HIGH 1 minute.
Heat a large nonstick or cast-iron grill pan coated with cooking spray over medium-high heat.
Add eggplant halves to pan; cook 3 minutes on each side or until just tender.
Add onion to pan; cook 3 minutes on each side or until tender.
Cut eggplant halves diagonally into 1 1/2-inch-wide pieces. Coarsely chop onion.
Add eggplant pieces, chopped onion, bok choy, and noodles to green beans; toss to combine.
Add vinegar mixture, green onion, sesame seeds, and cilantro; toss well to coat.