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May 3 / JW

Warm Broccoli & Eggplant Salad


This was a quick weekday lunch creation. I was trying to use up some stuff before going out of town for a few days, and this salad did the trick. You’ve all seen the asian salad recipes on the back of those crunchy chinese noodle things…where you mix vinegar, sugar and some other stuff on the stove then pour it over the salad?? This is the same concept only about 8x yummier.

First, take a small saucepan and add some cashews and toast on low-medium for a few minutes.

Chop your broccoli into small peices and place in a medium bowl. Add cashews. Turn the pan up to medium-high.

Now, slice your eggplant at a slight angle, then add to a hot pan with grapeseed or other similar oil. Cook until soft, about 5-6 minutes.

Turn heat to medium, add chopped garlic, soy sauce, sugar, and rice wine vinegar. You can add more depending on how much broccoli you have but make sure the ratios are the same.

Once the mixture is warm and smelling good(about 5 minutes), pour everything over the broccoli and cashews. Mix thoroughly, then add sesame seeds at the end. The heat and the vinegar will help cook the broccoli, but it will still retain its crunchiness.

I let mine sit, covered for about 20 minutes just to let the flavours mix together. Serve warm or room temp.

Here’s the Recipe:

1 small head of broccoli

2 lebanese eggplant

1/4 c cashews

1 clove garlic

2tbl grapeseed oil

1tbl soy sauce

1.5 tsp sugar

1.5tbl rice wine vinegar

1tbl sesame seeds

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  1. Larissa / May 4 2011

    Great recepie, so tasty! Love eggplant and a yum way to serve veggies, thanks Jenny. X

    • JW / May 4 2011

      Thank you Beautiful!

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