Eggplant Salad with Spicy Dressing Recipe

Name: Eggplant Salad with Spicy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Eggplant (slim Japanese type); 1 Extra virgin olive oil; 1 tbsp Soy sauce; 1 tbsp Vinegar; 1 tbsp Mirin; 1 tsp Doubanjiang; 1 dash Grated garlic; 1 dash Salt; 1 dash Pepper; 3 leaves Lettuce; 1 bunch Daikon radish sprouts; 1/4 large Red onion (or regular onion); 1 Toasted sesame seeds

Servings: persons

5 Eggplant (slim Japanese type)
1 Extra virgin olive oil
1 tbsp Soy sauce
1 tbsp Vinegar
1 tbsp Mirin
1 tsp Doubanjiang
1 dash Grated garlic
1 dash Salt
1 dash Pepper
3 leaves Lettuce
1 bunch Daikon radish sprouts
1/4 large Red onion (or regular onion)
1 Toasted sesame seeds

1
Combine the ingredients - vinegar, mirin, doubanjiang, grated garlic, salt and pepper.
2
Take the blossom ends off the eggplant, peel strips off the skin randomly, and slice into 1 cm wide rounds.
3
Pour about 1 to 2 cm of olive oil in a frying pan over medium heat, and fry the eggplant.
4
Drain the eggplant well, and add to the combined ingredients from Step 1 and mix.
5
Wash the lettuce and dry them off, and rip up into easy to eat pieces.
6
Cut the radish sprounts, wash and dry.
7
Slice the red onion thinly.
8
Put the salad ingredients onto a serving platter, pour the eggplant and sauce over, and sprinkle with sesame seeds.
9
The sauce is also delicious served over tofu or somen noodles!

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 Eggplant (slim Japanese type), 1 Extra virgin olive oil, 1 tbsp Soy sauce, 1 tbsp Vinegar, and more.

Yes, Eggplant Salad with Spicy Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Salad with Spicy Dressing

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