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Eggplant Salad

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(Recipe ID: 325)

Serves 6

Preparation time: 1 days; Cook time: 10 minutes

Source: Vito De Carolis

Fine flavors and creative presentation.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 Large eggplant
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Extra Virgin Olive oil *
  • 1/2 teaspoon Fine sea salt
  • 1/4 teaspoon Green peppercorn, freshly ground *
  • 1 Clove of garlic
  • Lettuce leaves to garnish


  1. Cut eggplant lengthwise.
  2. Place cut-size down in a shallow heatproof dish and steam on rack until soft; about 30 minutes.
  3. Note: Bring several inches of water to a boil in a wok pan.  Place a rack device that will clear the water level by 1 or 2 inches. Then place the heatproof dish on that rack.  Cover the wok pan and steam.
  4. Let cool slightly.
  5. Remove stem end peel.
  6. Tear lengthwise in strips.
  7. Transfer eggplant to a bowl.
  8. Add rice vinegar, oil, salt and peppercorn, blending well.
  9. Cut garlic in half.
  10. Rub inside of a bowl with cut surface of garlic; then place garlic at the bottom of the bowl.
  11. Pack in eggplant mixture and refrigerate overnight.
  12. Arrange lettuce leaves on a serving platter.
  13. Invert eggplant onto lettuce, remove garlic and serve.

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