4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds
1 tablespoon sesame seeds
2 tablespoons soy sauce, or to taste
2 tablespoons lemon juice
1/2 teaspoon sugar
1. Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
2. Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
3. Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.
Bee on said:
I love the sound of this – or should i say the look – and as soon as we have some in season eggplants i will be making it. It looked so lonely up there (the eggplant post i mean), I just had to give it company since i truely love EGGPLANT and have done since i was a strange little kid of three or four years! I have been searching for a juicy, non-oily (though i love it fried in olive oil with tomatoes…) way I can eat lots of eggpant to my hearts content. thanks. It would be delicious on Ciabatta bread too. My daughter is holidaying in canada at the mo and she sent me the link to this recipe as she knows how eggplant crazy I am. We talk about food almost ecvery time she is on the net … another story for when I post how the eggl=plant turned out!