Eggplant Salad

• 8 Asian eggplants (about 1 3/4 lbs. total; see note above)
• 2 tablespoons Asian (toasted) sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon minced garlic
• 1/4 cup minced green onions (including green tops)

1. Place eggplants in a 12- by 15-inch baking pan; pierce each several times with a sharp knife. Bake in a 400u0b0 regular or convection oven until very soft when pressed, 40 to 50 minutes. Let stand until cool enough to handle, about 15 minutes. Cut off and discard stems; slice eggplants in half lengthwise. With a fork or your fingers, remove flesh in long shreds. Discard peels.
2. Meanwhile, in a bowl, mix sesame oil, soy sauce, rice vinegar, and garlic. Add eggplant and mix gently to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. Sprinkle eggplant salad with green onions just before serving.

eggplants, asian, soy sauce, rice vinegar, garlic, green onions

Taken from www.myrecipes.com/recipe/eggplant-salad (may not work)