Eggplant Salad

Ingredients

• 8  asian eggplants 
• 1 tablespoon garlic minced
• 0.3 cup green onions minced including green tops
• 2 tablespoons rice vinegar 
• 2 tablespoons asian sesame oil toasted
• 2 tablespoons soya sauce 

Equipment

• bowl
• oven
• knife
• baking pan

Directions

1. Place eggplants in a 12- by 15-inch baking pan; pierce each several times with a sharp knife.
2. Bake in a 400 regular or convection oven until very soft when pressed, 40 to 50 minutes.
3. Let stand until cool enough to handle, about 15 minutes.
4. Cut off and discard stems; slice eggplants in half lengthwise. With a fork or your fingers, remove flesh in long shreds. Discard peels.
5. Meanwhile, in a bowl, mix sesame oil, soy sauce, rice vinegar, and garlic.
6. Add eggplant and mix gently to coat. Cover and chill at least 30 minutes or up to 4 hours.
7. Sprinkle eggplant salad with green onions just before serving.