Sesame Eggplant Salad
Source: James McNair's Favorites by James McNair, 1999, P. 129

This intriguing salad is a great addition to any Asian or oriental meal.

2 tablespoons canola or other vegetable oil
1 1/2 lbs slender Asian eggplants, thinly sliced crosswise into rounds
1/4 cup water

Sesame Dressing:
2 tablespoons sesame seeds
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon minced ginger
1/2 teaspoon minced garlic,
1/2 teaspoon Asian chili sauce, or to taste

3 tablespoons minced or slivered green onions, including tops

Place wok, saute pan or skillet over high heat.
When hot, add 2tbs. oil and swirl to coat the pan. When oil is hot but not smoking, add eggplant, stir fry about 1 minute.

Add 1/4 cup water,, or a little more as needed, and continue to stir fry, moving pan off and on the heat as necessary to prevent scorching, until water evaporates and the eggplant is tender when pierced, about 5 minutes.

Transfer to a bowl and let cool to room temperature.

To make the Sesame Dressing:
Toast the sesame seeds & pour into a bowl. Add the remaining dressing ingredients & whisk to blend. Pour over cooled eggplant and toss to coat well.

To serve, mound the eggplant on a serving plate and sprinkle with the green onions.

Makes 4 to 6 servings