1 lb. Chinese eggplants, from H&L Market
1/4 cup thinly sliced white onion
1/4 cup white grape halves
1/4 cup canned lychee, drained and sliced
1/2 cup piquanté peppers, drained and sliced
1/4 cup diced cucumber
For the dressing:
1/3 cup local honey
1/3 cup white miso paste
1/3 cup apple cider vinegar
Diamond Crystal kosher salt and pepper, to taste
For the garnish:
5 mint leaves
3 Tbs. chopped fresh parsley
Combine the honey, miso, and vinegar in a bowl, and whisk for five minutes until they emulsify. Add salt and pepper to taste. Covered and refrigerated, the dressing can keep for up to five days.
Preheat the oven to 400°F.
Put the eggplants on a baking sheet and cover with aluminum foil. Cook for 40 minutes, or until soft. Cool and peel.
To serve: Place the eggplants on a serving platter and smash them with a fork.
Combine the onion, grapes, lychee, peppers, and cucumbers in a bowl. Add the dressing and mix until everything is coated. Spread on top of the smashed eggplant. Tear the mint leaves. Dot the platter with mint and parsley and serve.
Chef’s Notes: “Growing up in the Philippines, I’m used to the heat and humidity and always lean toward cooler, lighter dishes when it’s really hot outside. The tuna kinilaw is super refreshing with the lime and coconut milk, and the eggplant salad has some unexpected crisp and bright elements with the grapes, cucumbers, and lychee.”
Kultura
73 Spring St.
(843) 974-1674
kulturacharleston.com
Think fresh produce, local seafood, and loads of flavor
