Rating: 2 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Rice vinegar is mild and slightly sweet, so it's a good choice to pair with salty soy sauce in this Asian-style vinaigrette. Eggplant easily absorbs large quantities of oil. Salt it before cooking, and use a ridged grill pan to reduce the oil. Serve this salad warm or at room temperature with fish or chicken.

Recipe by Cooking Light September 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry.

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  • Place beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain. Place beans in a large bowl.

  • Combine vinegar and next 6 ingredients (vinegar through chile pepper) in a microwave-safe dish, stirring with a whisk. Microwave at HIGH 1 minute.

  • Heat a large nonstick or cast-iron grill pan coated with cooking spray over medium-high heat. Add eggplant halves to pan; cook 3 minutes on each side or until just tender. Remove from pan. Add onion to pan; cook 3 minutes on each side or until tender. Remove from pan. Cut eggplant halves diagonally into 1 1/2-inch-wide pieces. Coarsely chop onion. Add eggplant pieces, chopped onion, bok choy, and noodles to green beans; toss to combine. Add vinegar mixture, green onion, sesame seeds, and cilantro; toss well to coat.

Nutrition Facts

197 calories; calories from fat 12%; fat 2.7g; saturated fat 0.4g; mono fat 0.6g; poly fat 1.1g; protein 7.5g; carbohydrates 38.8g; fiber 6.3g; cholesterol 0mg; iron 2.3mg; sodium 334mg; calcium 86mg.
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