Escargot and Eggplant Salad with Soy Caramel Reduction
Escargot and Eggplant Salad with Soy Caramel Reduction
Ingredients
- 1/2 cup (125 ml) honey
- 1/2 cup (125 ml) soy sauce
- 12 pearl onions, peeled
- 1/3 cup (75 ml) olive oil
- 12 half-slices eggplant, about 3/4-inch (1.5-cm) thick
- Salt and pepper
- 3 cloves garlic, finely sliced
- 2 tablespoons (30 ml) toasted sesame oil
- 1 can 200 g escargots, rinsed and drained
- 1/2 teaspoon (2.5 ml) black sesame seeds
Instructions
- In a saucepan, cook the honey until it begins to caramelize. Deglaze with the soy sauce. Bring to a boil and simmer for about 5 minutes until the sauce is syrupy. Set aside.
Escargot and Eggplant Salad with Soy Caramel Reduction