ASIAN TAHINI EGGPLANT SALAD (V)
ASIAN TAHINI EGGPLANT SALAD
VEGAN|GLUTEN FREE|LOW CARB
YIELD: 2 servings
PREP TIME: 15 mins
SOAKING TIME: 30-45 mins
COOK TIME: 15 mins
Ingredient/Recipe notes:
- The handmade sauce in this recipe is an easy and healthy replacement for the bottled sesame sauce, which has refined sugars and additives we want to avoid.
- It’s a versatile sauce that also goes well with noodles, or as a dressing for other vegetables like mushroom or spinach.
- To change consistency of the sauce for other dishes, increase or decrease amount of water used.
- Eggplant is 90% water, soaking helps to maintain structure (avoid deflating after cooking).
- Eggplant is great for clearing heat and diminishing swelling, but pregnant women should consume sparingly.
INGREDIENTS
BRINE
1 Tbsp sea salt
1 cup filtered warm water
4-6 cups cold/room temperature water
MARINADE
300g eggplant, cut into 1/2 inch strips
1 Tbsp extra virgin olive oil
1/8 tsp celery seed
ASIAN TAHINI DRESSING
3 Tbsp tahini
2 tsp lemon juice
2 cloves garlic, grated
1 Tbsp tamari
1 tsp maple syrup
1 Tbsp toasted sesame oil
5 Tbsp filtered water
Himalayan pink salt, to taste
Ground black peper, to taste
TOPPINGS
1 sprig spring onion, finely chopped
2 tsp toasted sesame seeds
pinch of cayenne pepper (optional)
DIRECTIONS
1. Dissolve sea salt in filtered warm water, add 4-6 cups more cold or room temperature water (filtered also preferred) to make brine.
2. Add cut eggplant and submerge in the brine, soak for 30-45mins.
3. Pre-heat oven to 170C/340F.
4. Discard brine liquids and drain eggplants. Combine ingredients in marinade, add eggplants and mix until well coated. Line a baking tray with baking paper or a silpat, bake for 25mins, or until cooked through and surfaces slightly browned.
5. Combine all ingredients for the dressing, except water, in a bowl and whisk well. It should be quite thick. Add 3 Tbsp of the water and continue whisking, this will begin to thin it out. Then add one more spoonful at a time to reach a smooth sauce that drizzles, up to 5 Tbsp in total.
6. Taste and further balance with salt and pepper, as desired.
7. When eggplants are cooked through, remove from the oven and plate strips by lining them up to form a square, then stack layers on top in alternate directions.
8. Give the dressing a good final whisk and drizzle over eggplants. Garnish with spring onions and toasted sesame seeds, and a pinch of cayenne, if using.
9. Enjoy!
