- For the salad:
- 2 2 ct Pure Flavor® Craft House Collection® Baby Eggplants, sliced
- 2 Pure Flavor® Sweet Bell Peppers, sliced
- Scallions, for garnish
- Sesame seeds, for garnish
- Crispy wonton strips, optional
- For the dressing:
- 5 cloves garlic, crushed
- ⅔ cup low-sodium soy sauce
- ¼ cup mirin
- 3 tbsp brown sugar
- 2 tbsp sambal spicy chili paste
- 1 tbsp ginger, minced
- 1 tbsp toasted sesame oil
Pulse the dressing ingredients in a food processor until smooth.
Add the eggplant and peppers to a bag with enough dressing to coat.
Heat a large saucepan on the grill. Then, add the marinated eggplant and peppers. Cook for 2 minutes or until the eggplant turns golden brown.
Once done, remove from heat and let cool.
Toss all items into a salad bowl with the remaining dressing. Garish with scallions, sesame seeds and crispy wonton strips.
For optimal flavor, refrigerate in the marinade for 1-2 hours.
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