Cold Eggplant Salad with Sesame Dressing

1. 1

   Trim the eggplant and cut it into 1/4-inch cubes or thin strips.

2. 2

   (If the eggplant is large, sprinkle with salt, put in a colander, and let sit for at least 30 minutes, preferably 60.

3. 3

   Rinse, drain, and pat dry.)

4. 4

   Bring a large pot of water to a boil and add salt.

5. 5

   Blanch the eggplant in the boiling water for 2 minutes, no more; it will just become tender.

6. 6

   Drain in a colander as you would pasta.

7. 7

   Dry the eggplant with paper towels.

8. 8

   Combine the remaining ingredients and toss with the eggplant in a small bowl.

9. 9

   Serve at room temperature or refrigerate until ready to serve; covered well, this will remain flavorful for up to a day.

* Per serving · 4 servings · Values may vary.

No additional tips available.