Who would want to turn on the stove or the oven during the hot summer days? I’m definitely not one of the exceptions, so I’ve been making a lot of salads lately. And, recently I’ve came across a very interesting Japanese cookbook that contains many simple and classic dish. Among them, the Eggplant and Spring Onion Salad really caught my eye and I just had to try it out!
The most unique part of this salad was its dressing. It uses a great deal of soy sauce as its base and only contains a splash of rice vinegar and sesame oil to round out the flavours. At first I imagined the dressing may be too salty but after I drizzled it onto the eggplant slices, the flavour was not overpoweringly salty at all. In fact, the dressing was full of umami flavour with a nice ting from the rice vinegar and an enticing aroma from the sesame oil.
This salad took little effort to put together, yet it was a fabulous way to showcase the flavour and texture of the eggplant. Although the dish that I made did not turn out as pretty as the picture I saw in the book, I was still quite pleased with the final outcome. I will definitely be making this dish again!