Eggplant And Watercress Salad With Sesame Recipes

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

ROASTED EGGPLANT SALAD WITH SOY, SESAME AND CHARRED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
• Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
• Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.

COLD EGGPLANT SALAD WITH SESAME DRESSING

Steps:

• Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
• Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
• Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.

EGGPLANT AND WATERCRESS SALAD WITH SESAME

Steps:

• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush eggplant with 2 tablespoons corn oil. Grill until cooked, about 5 minutes per side. Cut into 3/4-inch cubes. Place in large bowl.
• Toast sesame seeds in heavy small skillet over medium-low heat until light brown, about 5 minutes.
• Whisk vinegar, soy sauce, sesame oil, crushed red pepper and 2 tablespoons corn oil in medium bowl. Add watercress to eggplant in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Sprinkle sesame seeds over salad.

SESAME EGGPLANT

Steps:

• Cut a Japanese eggplant (which is longer and more slender than the usual hulking kind) into small cubes and steam until tender. Dress with sesame oil, toasted sesame seeds, the juice of half a lemon and salt to taste.

SPICY EGGPLANT SALAD WITH SESAME OIL

Steps:

• Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
• Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
• Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
• Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.

EGGPLANT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
• Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
• In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

ASIAN PEAR AND WATERCRESS SALAD WITH SESAME DRESSING

Steps:

• Make dressing:
• Blend all dressing ingredients in a blender until smooth.
• Prepare salad:
• Peel pear and cut into 1/8- to 1/4-inch-thick julienne, then transfer to a bowl.
• Combine watercress and pear in a bowl, then season with salt and pepper and toss gently. Divide among plates, then drizzle with some dressing and sprinkle with carrot.

WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS

Steps:

• Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
• In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
• Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
• Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
• For Vegan if using Sake make sure the Sake is Vegan friendly.

LIME AND SESAME GRILLED EGGPLANT

Steps:

• In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side., Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.

WATERCRESS SALAD WITH SOY-SESAME DRESSING

Steps:

• Trim the stalks from the watercress. Wash and spin dry the leaves. Rinse the endive and slice it lengthwise into thin slivers. Place the endive in a salad bowl with the watercress.
• Remove the pith from the orange segments and cut them into small pieces.
• In a small bowl, combine the garlic with the soy sauce, the vinegar and the sesame and olive oils. Crush the garlic into the dressing with a fork, and then remove it. Season the dressing to taste with salt and pepper.
• Toss the salad in the dressing and serve.

GRILLED SESAME CHICKEN AND EGGPLANT SALAD

Steps:

• Remove the tenderloins from the underside of the chicken breasts and reserve for another purpose. Trim breasts if necessary and flatten them slightly with a meat mallet. Season on both sides with salt and pepper and place in a shallow dish. Using a clean knife and cutting board, peel eggplant and cut into 1/2-inch slices, then season with salt and pepper. Place eggplant slices in a separate shallow dish.
• Prepare the marinade: stir together ginger, garlic, soy sauce, peanut oil, sesame oil, rice wine and chile paste in a small bowl. Pour half the marinade over chicken and remaining marinade over eggplant, turning over to coat well. Leave at room temperature for 30 minutes. (You may do this step up to 2 hours ahead and refrigerate. Return to room temperature before cooking.)
• Make the vinaigrette: whisk together rice vinegar, ginger, brown sugar, mustard, sesame oil, peanut oil, salt and lime juice. Set aside.
• Heat a stovetop grill pan over medium-high heat, or use a charcoal or gas grill. Grill eggplant slices until nicely browned and softened, about 3 minutes per side. Remove and hold at room temperature. Lay chicken breasts on the grill skin side down and let cook until nicely browned, about 5 minutes. Turn and cook on the other side until firm to the touch, about 2 minutes more. Remove breasts to a platter and let rest 5 minutes.
• Line a large platter with lettuce leaves. Cut chicken into 1/4-inch slices and arrange over lettuce. Arrange grilled eggplant around the platter. Lightly salt cucumbers and dress with 1 tablespoon vinaigrette, then scatter over salad. Spoon the rest of the vinaigrette evenly over salad. Top with scallions and cilantro, and sprinkle with sesame seeds. Garnish with optional jalapeño slices and lime wedges and serve.