roasted eggplant

& sesame salad


recipe by Chef David of The Dirty Apron

serves 4

salad Ingredients:

1/2 head  Multi Leaf Trio Lettuce

4 cups Canola Oil (for deep-frying)

2 Japanese Eggplants

12 Yellow & Red Cherry Tomatoes, cut into halves

1/4 Red Onion, thinly Sliced

2 sprigs Thai Basil, leaves only

1 Tbsp Black & White Sesame Seeds

1/4 cup Ginger-Rice Dressing



Ginger-rice dressing ingredients

3 Tbsp Soy Sauce

3 Tbsp Rice Vinegar

1 Tbsp Sesame Oil

2 tsp Grated Ginger

2 tsp Honey or Maple Syrup

1 clove Garlic, grated






salad Directions:

1. Heat oil in a deep fryer or a deep saucepan over low heat to 355˚F. Line a baking sheet with paper towel.


2. Meanwhile, cut both eggplants in half; then cut the halves into half twice more, into pieces that are about 2 1/2 inches long.


3. Carefully lower eggplants into the oil and cook for 45 seconds to 1 minute, or until golden-brown. Using tongs, carefully transfer eggplants to the prepared baking sheet.


4. In a large bowl, combine eggplants, multi leaf trio lettuce leaves, tomatoes, onion, Thai basil and dressing. Transfer to a serving plate and sprinkle sesame seeds on top.



dressing Directions:

In a medium bowl, combine all ingredients and whisk until well mixed. Set aside. (Makes a 1/2 cup. Dressing can be stored in the refrigerator for up to 2 months)


The Star Group
whole leaf
The Star Group
whole leaf