More Great Recipes: Lettuce/Vegetable | Lunch | Salad | Side Dish

Cilantro Eggplant Salad

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Member since 2007

Serves 4 | Prep Time 10 | Cook Time 15


2 pounds small eggplants, cut lengthwise into ¼ inch slices
1 tablespoon sesame oil
½ bell pepper, cut lengthwise into thin strips
2 tsp minced garlic
4 green onions, chopped thin
1 tsp soy sauce
3 tablespoons balsamic vinegar
¼ teaspoon ground black pepper
1/8 teaspoon crushed red pepper
2 tablespoons cilantro leaves, chopped

Heat oven to 375 degrees.

On a large greased baking sheet, scatter eggplant slices in an even layer. Spray eggplant with cooking spray until well coated.

Bake 20-25 minutes or until browned and soft.

Meanwhile, in a large skillet, heat sesame oil over medium heat. Add bell pepper and garlic, sauté until pepper softens--2-3 minutes.

Add green onions and sauté 1 minute.

Add soy sauce, vinegar, black pepper, and red pepper; cook 2 minutes. Remove form heat and set aside.

To serve, transfer eggplant to large serving bowl and top with bell pepper mixture.

Toss until well mixed and let stand until cool for 1 hour.

Sprinkle with cilantro.

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