Cilantro Eggplant Salad
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10
  • 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
DIRECTIONS
  1. Heat oven to 375 degrees.
  2. On a large greased baking sheet, scatter eggplant slices in an even layer. Spray eggplant with cooking spray until well coated.
  3. Bake 20-25 minutes or until browned and soft.
  4. Meanwhile, in a large skillet, heat sesame oil over medium heat. Add bell pepper and garlic, sauté until pepper softens--2-3 minutes.
  5. Add green onions and sauté 1 minute.
  6. Add soy sauce, vinegar, black pepper, and red pepper; cook 2 minutes. Remove form heat and set aside.
  7. To serve, transfer eggplant to large serving bowl and top with bell pepper mixture.
  8. Toss until well mixed and let stand until cool for 1 hour.
  9. Sprinkle with cilantro.