Cold Eggplant Salad With Sesame Dressing

Ingredients

• 4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds
• Salt
• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce, or to taste
• 2 tablespoons lemon juice
• ½ teaspoon sugar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    63 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 2 grams protein; 443 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.