Eggplant Salad

There is more to eggplant than a plain plate of parm. This purple palate-pleaser makes for a great "salad." It works great as a side or a salad. 


Eggplant Salad

Ingredients

For 0004 Person(s)

Recipe

  • 12 ounce(s) eggplant
  • 2 1/2 tablespoon(s) brown sugar
  • 2 tablespoon(s) reduced sodium soy sauce
  • 1/2 floz white wine
  • 1 tablespoon(s) rice vinegar
  • 2 tablespoon(s) cashews
  • 2 tablespoon(s) peanut butter
  • 1 tablespoon(s) lemon zest
  • 5 parsley sprigs

Directions

    1. Preheat oven to 350°F.
    2. Pierce eggplant several times with a fork, and place on a baking sheet.
    3. Bake in the preheated oven for 1 1/2 hours.
    4. Cool completely. Remove skin and chop.
    5. Transfer to bowl.
    6. Add sugar, soy sauce, white wine, rice vinegar, cashews and peanut butter. 
    7. Mix well.
    8. Place the eggplant in a dish and add the sauce, coating it well.
    9. Garnish with lemon zest and parsley sprigs and serve.

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