Eggplant Salad Japanese Style

Eggplant Salad Japanese Style

Eggplant Salad Japanese Style



Total time



This dish is equally at home as a salad and as a side dish. We never submit to the tyranny of frying eggplant, which is not only time consuming, but gobbles up lots of oil. We have included a mushroom-eggplant combo, using exactly the same recipe, but throwing in small mushrooms, white button or cremini.


  • 2 medium eggplants, peeled, cut in half lengthwise, then diced

  • 1/4 cup toasted sesame oil

  • 6 large cloves garlic

  • 1 2-inch piece ginger, grated

  • 3-4 tablespoons brown rice vinegar

  • 2-3 tablespoons bottled hot sauce

  • 3-4 tablespoons soy sauce

  • 4 scallions, sliced very thin

  • 1/4 cup minced cilantro


  • Preheat the oven to 425 degrees.
  • Line a cookie sheet with foil.
  • Heavily spray the foil with vegetable spray.
  • Add the eggplant cubes in one layer, and spray again with vegetable spray.
  • Roast 20-30 minutes, or until dark and very soft.
  • Transfer to a mixing bowl, with all remaining ingredients.
  • Mix thoroughly.
  • Serve at room temperature.


  • Variation: Throw in 450g saute cremini mushrooms or button mushrooms, the smaller the better, and proceed just as above.

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