Eggplant and Dumpling Salad Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) firm eggplants, cut into 1-inch cubes
• 1 lb (450g) prepared dumplings (your choice of filling, such as pork, chicken, or vegetable)
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup grated Parmesan cheese, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the eggplants.

Season the Eggplants:

• In a bowl, toss the eggplant cubes with the green tea rubs, ensuring they are well coated.

Roast the Eggplants:

• Preheat your oven to 400°F (200°C). Heat the vegetable oil in a large oven-safe skillet over medium heat. Add the seasoned eggplants and cook until they start to brown, about 5 minutes.
• Transfer the skillet to the preheated oven and roast the eggplants for 20-25 minutes, or until they are tender and slightly crispy.

Cook the Dumplings:

• While the eggplants are roasting, bring a large pot of salted water to a boil. Add the dumplings and cook according to the package instructions until they float to the surface and are cooked through. Drain the dumplings and rinse them under cold water to stop the cooking process.

Prepare the Dressing:

• In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, dried oregano, salt, and pepper to taste.

Assemble the Salad:

• In a large serving bowl, combine the roasted eggplants, cooked dumplings, chopped onion, minced garlic, cherry tomatoes, and Kalamata olives.
• Drizzle the dressing over the salad and toss gently to combine.

Finish and Serve:

• Garnish the salad with chopped fresh basil and grated Parmesan cheese.
• Serve the Eggplant and Dumpling Salad immediately, enjoying the combination of flavors from the green tea-seasoned eggplants, the hearty dumplings, and the tangy dressing.