Asian Eggplant Salad – Xe

During the colder months I feel like I turn into a little bear that does nothing but eats warm and comforting foods and lays in bed all day. So, to try and move myself out of the exhaustion that approaches with sundown, I decided to try to eat a little differently for a few days. I basically ate like it was summer, and by that I mean lots of salads, fresh fruits and vegetables. Heavy cold-weather meals definitely warm me up from the inside out, but sometimes they make me feel a bit tired, especially after I’ve been eating them non-stop for 4 months.

So it’s time for Asian Eggplant Salad a.k.a. Xe Deliciousness.

And I am not mad that this version includes chopped carrots and bell peppers, spicy chili pepper, fragrant garlic, sesame oil, cilantro, and the creamiest, most addicting little golden brown strips of seared eggplant. Just typing this involves me losing myself in the sweet and spicy happiness of this salad.

This asian eggplant salad is SO super crunchy, flavor-loaded, and delicious. I seriously have no interest in playing around with salads unless they are this good! This one definitely checks all my tests for the yum part.

This is the perfect side dish, it is light and healthy but very filling. Serve it with meat or seafood. It is tangy, it is sweet, it is refreshing and a little spicy. In short, it hits every requirement I have for a delicious salad that has tons of flavor.

Like every other dish, it seems that there are adaptations and personal preferences. The recipe is very forgiving in terms of vegetable amount. Try less carrots, more eggplant, adapt to your liking. It will still taste delicious. The best part about this asian eggplant salad is that it only gets better as it sits in fridge! No matter how you make it, it is a must try dish, not only because it tastes delicious, but also because it is packed full with crunchy and healthy vegetables!

Ingredients:

2 large or 4 small eggplants, cut into 2 inch strips

2 bell peppers, cut into strips

1 chili pepper, minced

1 large carrot, cut into thin strips (feel free to use mandoline here)

1 medium red onion, thinly sliced

2 garlic cloves, minced

2 tbsp white vinegar (9%)

2 tbsp sesame oil

1 tbsp toasted sesame seeds

1/4 cup chopped cilantro

2 tbsp + 1/2 tbsp salt

1 tsp sugar

Place eggplant strips into the sieve, season with 2 tablespoon of salt and mix. Let sit over the sink for at least 30 minutes to release their moisture.

After 30 minutes rinse the eggplant with water. First squeeze out all the water out using your hands and then pat dry with paper towels.

Heat a skillet with sesame oil over medium high heat and sear the eggplants until brown on all sides, about 7 minutes. Don’t overcrowd the pan and fry in batches so all the eggplant strips get nicely browned. Set aside.

Combine the rest of the ingredients in the mixing bowl together with eggplants. Season with the rest of the salt, sugar, add vinegar and mix to combine.

Sprinkle the asian eggplant salad with toasted sesame seeds and chill in the refrigerator for at least 2 hours. The longer the better. It will taste even more delicious the next day!