Asian Eggplant Salad Recipe

Ingredients

2 large eggplants, sliced into 1/2 inch rounds
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup chopped peanuts

Instructions

Preheat your oven to 400°F.
Arrange the sliced eggplants in a single layer on a baking sheet.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes.
Brush the eggplant slices with the sauce, reserving about 1/4 cup of the sauce for later.
Bake the eggplant slices for 20-25 minutes, or until tender and golden brown.
Remove the eggplant from the oven and let cool slightly.
Arrange the eggplant slices on a serving platter.
Drizzle the remaining sauce over the eggplant slices.
Sprinkle the chopped cilantro, green onions, and peanuts over the top of the eggplant.
Serve and enjoy!

Verdict

This Asian eggplant salad recipe is a delicious and healthy option that is perfect for any occasion. The combination of savory soy sauce, sweet honey, and spicy red pepper flakes gives this dish a depth of flavor that will leave your taste buds wanting more. The eggplant slices are perfectly tender and pair well with the crunch of the chopped peanuts. This recipe is sure to be a crowd-pleaser!

Serving Suggestions

This dish makes a great side dish or main dish when served over rice or quinoa. It can also be served as an appetizer for a party or potluck. The flavors of this dish are best when served at room temperature, so be sure to let it sit for about 10-15 minutes before serving.