Mark Bittman

Cold Eggplant Salad with Sesame Dressing

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Not unlike the preceding recipe, this one, too, is best with fresh, firm small eggplants. Serve as a starter or side dish, especially in summer.

Ingredients

  • About 1½ pounds eggplant, preferably
  • 4 to 6 small to medium
  • Salt

Method

  1. Trim the eggplant and cut it into ¼-inch cubes or thin strips. (If the eggplant is large, sprinkle with salt, put in a colander, and let sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)
  2. Bring a large pot of water to a boil and add salt. Blanch the eggplant in the boiling water for 2 minutes, no more; it will just become tender. Drain in a