Steamed Eggplant Salad

This appetizer is a sweet side salad that complements any main dish.

Step: 1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Let cool enough to handle, about 10 minutes.

Step: 2

Peel eggplant and dice; transfer to a bowl. Add tomatoes, onions, soy sauce, vinegar, sugar, and ginger. Stir in chile pepper and garlic; mix all together well.

Step: 3

Chill for at least 30 minutes. Serve cold.

Per Serving: 99 calories; protein 3.8g; carbohydrates 23.3g; fat 0.7g; sodium 456.1mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .