Asian Eggplant Salad

from Fast Food My Way by Jacques Pepin

2 small, firm eggplants (about 1 1/4 pounds)
2 tablespoons canola oil
2 tablesppons soy sauce
2 teaspoons chopped garlic
1 teaspoon sugar
1 tablespoon dark sesame oil
2 tablespoons olive oil
1/4 teaspoon Frank's Red-hot sauce
8 cups watercress

Heat the oven to 400 degrees. Peel the eggplants and slice them into thin strips on a mandoline.
Spread the canola oil on one or two cookie sheets (spray them with Pam if they are not non-stick), then arrange the eggplant slices on top. Press lightly on the strips to coat them with the oil, then turn them over so that they are lightly oiled on both sides. Bake them for 20 to 25 minutes, until the strips are soft and very lightly browned.

Serves 4

Mix the soy sauce, garlic, sugar, sesame oil, olive oil, and hot sauce together for the dressing.

Spread the watercress on a large plater, and fold the eggplant strips into thirds, placing them on the watercress. Just before serving pour the dressing over the eggplant and watercress.

Mache is a nice addition to the watercress.

Serves 4