Grilled Eggplant and Green Bean Salad


1 eggplant, partially peeled (I like to leave strips of peel for color) and sliced diagonally into one inch thick pieces


Green beans, lightly steamed (about 10 per person)

Cherry tomatoes, halved (about 5 per person)

Torn basil leaves

Sesame seeds, optional


2 Tbsp mirin wine or sherry

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 tsp sesame oil

1 clove garlic, minced

1 tsp finely chopped ginger (you can use the kind in a tube from the produce dept)

Pinch of red pepper flakes


Light grill or preheat broiler.

Lay sliced eggplant on paper towels and lightly salt. Let rest 10 minutes. Blot dry before grilling.

Make dressing – mix all ingredients in a bowl large enough to hold grilled eggplant and other salad ingredients.

Grill eggplant until softened, about 5 minutes.

Add eggplant and remaining ingredients to dressing and stir to combine.

Top with sesame seeds if desired and serve at room temperature.

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