Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
4 servings (serving size: about 1 1/2 cups)

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

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Ratings & Reviews

maddi2's Review

maddi2
February 23, 2010
Note to KM, you have salted the halves and the salt pulls out the liquid in the eggplant therefore it needs to drain. Otherwise it would be too mushy.

portland's Review

portland
October 22, 2009
easy to make, keeps well. i used bean thread noodles in place of the mein noodles, a more traditional replacement. dish has that traditional asian flavor and provides a complete meal in a bowl.

Kevin M's Review

Kevin M
October 01, 2009
Recipe misprint: Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry. (nothing to drain since eggplant was never soaked or boiled)