Thursday, June 22, 2017

Simple Eggplant Salad


Mix together in a bowl:

1 t soy sauce
1 t apple cider vinegar
1 T olive oil
1 t lemon juice
1 t sesame oil
¼-½ t tobanjan (Chinese chili spice)
1 small clove garlic, finely minced (oroshi)
(1 t tahini)
½-1 t sugar, to taste
salt to taste

Add:

1 steamed Japanese eggplant, chopped

Chill and serve. Top with sesame seeds.

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