Some people are not so fond of eggplant salad and I wonder why, since to me it’s one of those foods that doesn’t really have a distinctive flavor on its own, but instead takes on the flavors of the other foods you add to it. Eggplant lends itself well to seasoning and spice, as it just sort of soaks up other flavors. In this case, I wanted to come up with a thick, garlicky sauce to coat the eggplant. Eggplant can soak up a lot of oil during cooking, so I held back the toasted sesame oil during the cooking process and instead used it as a finishing oil at the end, drizzling it on to keep the flavor fresh.
Eggplant salad makes a wonderful side dish. It’s easy to prepare and a perfect low-carb accompaniment to chicken or fish.
- 1 medium eggplant
- 1/2 tsp salt
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup water
- 2 tbsp soy sauce (GF)
- 1/4 tsp ground ginger
- 1/2 tsp xanthan gum
- 1 tbsp sesame oil
- 2 tbsp sesame seeds, lightly toasted
- Cube eggplant into 1/2 inch cubes and place in large colander or sieve set over a large bowl. Sprinkle eggplant generously with salt, mixing to combine, and let drain at least one hour.
- Heat the butter in a large skillet over medium heat until melted and froth is beginning to subside. Saute eggplant until soft, 5 to 7 minutes. Add garlic and saute until fragrant, 30 seconds.
- In a small bowl, whisk together water, soy sauce and ground ginger. Add to skillet and stir until eggplant is well coated. Sprinkle evenly with xanthan gum and stir quickly to combine. Sauce should thicken very quickly.
- Remove from heat and stir in sesame oil and toasted sesame seeds.