Warm Eggplant (Aubergine) Salad

"I ran across this recipe in the Chicago Tribune paper. I was looking for a different type of salad to serve for my Craft Night get-together. We all love eggplant and salads, since most of us are on diets. It turned out wonderful, very tasty salad. I hope you enjoy it."
 
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Ready In:
18mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Remove eggplant stems.
  • Cut eggplants lengthwise into 1/2" thick slices.
  • Cut each slice into 1/4" wide strips.
  • Transfer to a shallow microwave-safe baking dish;.
  • Add 1 tbls water. Cover with plastic wrap vented at one corner.
  • Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
  • Let stand covered a few minutes.
  • Transfer to a colander; press out the excess water with a flat spatula.
  • For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
  • Toss gently to coat well.
  • Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
  • Sprinkle with onions and herbs.
  • Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.

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