I’ve been keeping my eyes open for any eggplant recipes in preparation for the numerous eggplants I expect through my CSA. We got our first one last week and I threw together this simple Mark Bittman recipe, which tasted great with fresh sweet corn.
- 1 large eggplant – diced
- 1 T. sesame seeds
- 2 T. soy sauce
- 2 T. lemon juice
- 1/2 teaspoon sugar
Cut eggplant into 1/2 inch cubes. Throw into a colander and salt generously. Let sit for one hour and drain. This will get rid of excess liquid. Rinse off the eggplant after an hour. Next, boil a large pot of water and blanch the eggplant for 2 minutes, just to soften. drain and rinse.
Toast the sesame seeds in a dry skillet. Don’t let them burn! When eggplant is done and rinsed, dry with paper towel and mix with the other ingredients in a large bowl. Serve at room temperature or chill in the fridge.
Notes: This is a fast and simple side dish that I’ll make again. Would be a good addition to a picnic!
Servings: 4 large sides