Warm eggplant salad with sesame and shallots from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 203) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nina Simonds's broiled halibut with miso glaze; Chinese-style steamed black sea bass; Clams in black bean sauce; Rhubarb-soy-marinated duck with rhubarb-ginger compote

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on March 11, 2011

    Using the microwave to cook the eggplant made it a very easy dish to prepare. I used tahini in the dressing, not having japanese sesame paste or peanut butter, and I briefly toasted the sesame seeds. I also used the mint and basil combination. What a wonderful and surprising combination of flavors.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.