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    You are in: Home / Low-cholesterol / Chilled Eggplant (Aubergine) and Tomato Salad Recipe
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    Chilled Eggplant (Aubergine) and Tomato Salad

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 20 mins

    20 mins

    48 hrs

    Hey Jude's Note:

    I found this in my "Japanese Kitchen" cookbook and tried it out to take advantage of some great farmer's market bargains of oriental eggplant and super fresh tomatoes. This worked out great for us because all the work is done ahead of time. The Japanese name of this recipe is 'hiyashi nasu to tomato no sarada'. Cook time is chill time.

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    Units: US | Metric


    1. 1
      In a small saucepan, combine the ginger, scallion, rice vinegar, soy sauce, sugar and sesame oil. Bring the mixture to a boil over medium heat. Transfer to a small bowl and let it cool to room temperature, then chill the dressing, covered in the fridge.
    2. 2
      Heat a broiler or a grill. Cook the eggplants until their skins are lightly charred. Peel skins and cut each eggplant in half crosswise. Cut each piece lengthwise into quarters. Cut the tomato into 1/2-inch cubes. Arrange the eggplant on a serving platter and top with the tomato. Chill the vegetables, covered, in the fridge.
    3. 3
      Right before serving, pour the dressing over the vegetables. At the table, toss the vegetables with the dressing.

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    Nutritional Facts for Chilled Eggplant (Aubergine) and Tomato Salad

    Serving Size: 1 (702 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 242.4
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 521.3 mg
    Total Carbohydrate 52.2 g
    Dietary Fiber 28.5 g
    Sugars 23.5 g
    Protein 9.6 g

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