Microwaved Eggplant Salad with Daikon Sprouts
Tender steamed eggplant paired with daikon sprouts and topped with flavorful Kewpie Chinese Dressing. A quick, 5-minute side with bold flavor.
Ingredients (Serves 2)
- 2 eggplants (about 140g)
- 1/4 pack daikon sprouts (kaiware daikon, about 19g)
Kewpie Chinese Dressing, to taste
Instructions
- Trim off the eggplant stems and wrap them in plastic wrap. Microwave at 600W for about 2 minutes 30 seconds. Keeping them wrapped, cool in water. Drain and tear by hand into strips.
- Trim the roots from the daikon sprouts.
- Arrange eggplant and sprouts on a plate. Drizzle with Chinese dressing and serve.
Tips
- Cooling the eggplant in water while still wrapped helps retain its vibrant color.
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