Oriental Eggplant Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 tablespoons soy sauce
• 1/3 cup finely chopped orange peel (orange part only)
• 1/4 cup red wine vinegar
• 1/4 cup sesame oil
• 1/4 cup olive oil
• 2 tablespoons chopped pickled ginger
• 2 tablespoons creamy peanut butter
• 2 teaspoons sugar
• 2 1/2 tablespoons olive oil
• 6 japanese eggplants, cut julienne (unpeeled)
• 1 1/2 medium red bell peppers, roasted, peeled and cut julienne
• 1/2 cup finely chopped mixed nuts
• 1/4 cup toasted sesame seeds

Recipe

• 1 for dressing:.
• 2 blend all ingredients in processor 35 seconds, stopping to scape bowl.
• 3 for salad:.
• 4 heat oil in large skillet over medium heat.
• 5 add eggplant and cook until wilted, stirring frequently, about 10 minutes; transfer to bowl.
• 6 add bell peppers and nuts; stir in dressing.
• 7 cover and refrigerate at least 3 hours or overnight.
• 8 bring salad to room temperature; drain off excess dressing.
• 9 sprinkle salad with sesame seeds and serve.