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Recipe
Chinese Eggplant Salad Recipe
This southwestern dish is based on the Sichuanese Fish Fragrant Eggplant.
| Prep time: 15 Minutes |
American
|
| Cook time: 20 Minutes | Servings: 8 Servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 736g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 163 | 49% |
| Total Fat 18.52g | 23% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 779mg | 32% |
| Potassium 1646mg | 47% |
| Total Carbs 42.15g | 11% |
| Dietary Fiber 24.1g | 80% |
| Sugars 17.76g | 12% |
| Protein 7.72g | 12% |
Ingredients Convert Measures
- 8 Chinese or Japanese eggplants
- 4 T canola oil
- 1 t kosher salt
- 4 T soy sauce
- 4 T peanut oil
- 2 T Asian sesame oil
- 1 T minced garlic
- 2 t sugar or Splenda
- 6 t Tabasco sauce
- 2 bunches watercress, steemmed
Directions
- Preheat oven to 425 degrees F.
- Slice the eggplant lengthwise 1/3-inch thick. Pour canola oil onto a rimmed baking sheet. Arrange the eggplant slices lengthwise on the baking sheet, pressing lightly to coat them with oil. Turn the slices over and sprinkle with salt. Bake the eggplant for 20 minutes or until the slices are lightly browned. When the eggplant slices are cooked, remove from baking sheet and chill them.
- Mix the soy sauce, peanut oil, sesame oil, garlic and vinegar in a bowl to make a vinaigrette.
- Spread the watercress on a serving plate. Roll up each eggplant slice loosely and set it on top of the watercress. Drizzle the vinaigrette over the salad and serve.
September 19, 2009 00:47