Spicy Asian Eggplant Salad

Name: Spicy Asian Eggplant Salad
Total time: 2100 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 medium size eggplants; 6 to 8 tbsp of sweet chili sauce; 3 to 5 tbsp of soy sauce; 3 tbsp of white wine vinegar; 2 or 3 tbsp of toasted sesame seed oil; 2 or 3 cloves of minced or grated garlic

Nanita @cook_2924762

Toronto

Spicy Asian Eggplant Salad

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Ingredients

35 mins

5 servings

2 mediumsize eggplants
6to 8 tbsp of sweet chili sauce
3to 5 tbsp of soy sauce
3 tbspof white wine vinegar
2or 3 tbsp of toasted sesame seed oil
2or 3 cloves of minced or grated garlic

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Steps

35 mins

1

Cut the 2 medium size eggplants cut into big cubes (approximately 1 inch x 1 inch)
Preheat the oven 400 F, sprinkle eggplants with olive oil, cover baking sheet with parchment paper and spread the eggplant cubes evenly on the baking sheet, place it in the oven and bake for 20-30 minutes until cubes are golden brown.
2

Meanwhile, prepare the sauce by mixing all remaining ingredients.
3

In a large bowl place the eggplant cubes and cover evenly with the sauce. Let it stand for 30 min and enjoy. This salad can be kept in the fridge for a week or so.