Chinese-Style Marinated Eggplant and Peppers
A flavorful chilled salad of pan-fried eggplant and bell peppers marinated in sesame-rich Kewpie Chinese Dressing. Great as a side or make-ahead dish.
Ingredients (Serves 2)
- 2 eggplants (about 140g), cut into chunks and soaked in water
- 2 green bell peppers (about 68g), cut into chunks
- Salad oil, for shallow frying
- 4 tablespoons Kewpie Chinese Dressing
Instructions
- Cut eggplant into chunks and soak in water to reduce bitterness. Drain well. Cut green bell peppers into similar-sized chunks.
- Heat a generous amount of oil in a frying pan and shallow-fry the eggplant and bell peppers until lightly browned and tender.
- Transfer the cooked vegetables to a bowl, add Chinese dressing, and mix well. Let it marinate in the refrigerator until chilled and flavors are absorbed.
Tips
- Chilling the salad helps the vegetables absorb the dressing and enhances the flavor.
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