Warm Asian-style eggplant salad with sesame
This salad provides vegetable fiber, sesame fats, and bright phytonutrients from eggplant, pepper, and carrot. The flavor is warm, spiced, lightly hot, with sesame aroma and fresh cilantro.
Cut the eggplant (700 g) into strips, salt it, and leave for 30 minutes to release moisture. Rinse, squeeze well by hand, and pat dry.
Cut the bell pepper (300 g) into strips, carrot (120 g) into thin matchsticks, red onion (80 g) into half-rings, and mince garlic (8 g) and chile (5 g).
Heat sesame oil (30 g) and fry the eggplant for about 7 minutes until soft. Set aside, then fry the pepper, carrot, onion, garlic, and chile for another 3-4 minutes. Combine the vegetables, add rice vinegar (30 g), sesame (10 g), cilantro (20 g), and salt, then toss gently.
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