Cilantro Eggplant Salad
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.