Monday, June 13, 2016

Tomato and Eggplant Salad

Garlic-seasoned tomato and eggplant salad

1 Japanese eggplant
1 tomato
2 T sweet (summer) onions, minced or sliced as thin as paper, 

OR ¼ t finely minced garlic

Wash the eggplant and tomato. Prick the eggplant with a fork and put it in a microwave-safe container, cover, and cook it in the microwave for 90 seconds on high (or until soft). Alternately, steam it until soft in a steamer on the stove. Set aside to cool. 

Make the dressing:

1 T olive oil
½ T apple cider vinegar
¼ t tobanjan (Chinese hot chili pepper sauce) or liquid from pickled Jalapeños
soy sauce to taste

Cut the eggplant lengthwise in half, and then slice each half into half-circles. Mix with dressing and refrigerate for 30 minutes or more.

Shortly before you want to serve it, c
ut tomatoes into thin wedges, and mix them in with the eggplant. 

Add:

Salt to taste

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