This dish is equally at home as a salad and as a side dish. I never submit to the tyranny of frying eggplant, which is not only time consuming, but gobbles up lots of oil. I have included a mushroom-eggplant combo, using exactly the same recipe, but throwing in small mushrooms, white button or cremini.

Ingredients:

2 medium eggplant, peeled, cut in half lengthwise, then diced

1/4 cup toasted sesame oil

6 large cloves garlic

1 2 inch piece ginger, grated

3-4 tablespoons brown rice vinegar

2-3 tablespoons bottled hot sauce

3-4 tablespoons soy sauce

4 scallions, sliced very thin

1/4 cup minced cilantro

Directions:

Preheat the oven to 425 degrees.
Line a cookie sheet with foil. Heavily spray the foil with vegetable spray. Add the eggplant cubes in one layer, and spray again with vegetable spray. Roast 20-30 minutes, or until dark and very soft. Transfer to a mixing bowl, with all remaining ingredients. Mix thoroughly. Serve at room temperature.

Variation: Throw in 1 pound saute cremini mushrooms or button mushrooms, the smaller the better, and proceed just as above.

Filed under: Asian Recipes, Eggplant, Gluten Free Recipes, Kosher Recipes, Mushrooms, Pareve Recipes, Recipe, Salad Recipes, Vegetarian Recipes