Eggplant Salad
Eggplant Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 303 calories, 10g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Not Head to the store and pick up asian eggplants, rice vinegar, asian sesame oil, and a few other things to make it today.
Instructions
Place eggplants in a 12- by 15-inch baking pan; pierce each several times with a sharp knife.
Bake in a 400 regular or convection oven until very soft when pressed, 40 to 50 minutes.
Let stand until cool enough to handle, about 15 minutes.
Cut off and discard stems; slice eggplants in half lengthwise. With a fork or your fingers, remove flesh in long shreds. Discard peels.
Meanwhile, in a bowl, mix sesame oil, soy sauce, rice vinegar, and garlic.
Add eggplant and mix gently to coat. Cover and chill at least 30 minutes or up to 4 hours.
Sprinkle eggplant salad with green onions just before serving.