Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Rice vinegar is mild and slightly sweet, so it's a good choice to pair with salty soy sauce in this Asian-style vinaigrette. Eggplant easily absorbs large quantities of oil. Salt it before cooking, and use a ridged grill pan to reduce the oil. Serve this salad warm or at room temperature with fish or chicken.
Ingredients[]
- 1 pound Japanese eggplant, cut in half lengthwise
- 1 teaspoon kosher salt
- 1 cup green beans, trimmed
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon dark sesame oil
- 1/8 teaspoon black pepper
- 1 garlic clove, minced
- 1 mild red or green chile pepper, seeded and minced
- Cooking spray
- 1 cup (1/2-inch-thick) slices Walla Walla or other sweet onion
- 2 1/2 cups chopped bok choy stalks and leaves
- 2 cups hot cooked wide lo mein noodles (about 4 ounces) uncooked
- 1 green onion, cut diagonally into 1 -inch pieces
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped fresh cilantro
Directions[]
- Place eggplant halves in a colander, and sprinkle with salt.
- Toss well; drain 1 hour.
- Rinse well, and pat dry.
- Place beans in a large saucepan of boiling water; cook 4 minutes.
- Drain and plunge into ice water; drain.
- Place beans in a large bowl.
- Combine vinegar and next 6 ingredients in a microwave-safe dish, stirring with a whisk.
- Microwave at HIGH 1 minute.
- Heat a large nonstick or cast iron grill pan coated with cooking spray over medium-high heat.
- Add eggplant halves to pan; cook 3 minutes on each side or until just tender.
- Remove from pan.
- Add onion to pan; cook 3 minutes on each side or until tender.
- Remove from pan.
- Cut eggplant halves diagonally into 1 1/2-inch-wide pieces.
- Coarsely chop onion, bok choy, and noodles to green beans; toss to combine.
- Add vinegar mixture, green onions, sesame seeds, and cilantro; toss well to coat.
Yield: 4 servings (serving size: about 1 1/2 cups)