Ingredients

6 Asian eggplants (aubergines), each about 6 inches long, or 1 large globe eggplant, about 1 pound peanut oil For the Dressing: 2 tablespoons peanut oil 1 piece fresh ginger, 1 inch long, peeled and grated 3 cloves garlic, finely minced 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup dark soy sauce 1/4 cup red wine vinegar or balsamic vinegar 1 1/2 tablespoons Asian sesame oil 1 teaspoon chili oil, or to taste 1/2 cup chicken stock 1 pound fresh spinach, carefully washed and stemmed 1 tablespoon sesame seeds 1 tablespoon chopped green onions 1 tablespoon chopped fresh cilantro (fresh coriander)

Description

Sichuan Grilled Eggplant And Spinach Salad, Recipe

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