Oriental Eggplant Salad Recipe

Name: Oriental Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons soy sauce; ⅓ cup finely chopped orange peel (orange part only); ¼ cup red wine vinegar; ¼ cup sesame oil; ¼ cup olive oil; 2 tablespoons chopped pickled ginger; 2 tablespoons creamy peanut butter; 2 teaspoons sugar; 2 ½ tablespoons olive oil; 6 Japanese eggplants, cut julienne (unpeeled); 1 12 medium red bell peppers, roasted, peeled and cut julienne; ½ cup finely chopped mixed nuts; ¼ cup toasted sesame seeds

Servings: persons

6 tablespoons soy sauce
⅓ cup finely chopped orange peel (orange part only)
¼ cup red wine vinegar
¼ cup sesame oil
¼ cup olive oil
2 tablespoons chopped pickled ginger
2 tablespoons creamy peanut butter
2 teaspoons sugar
2 ½ tablespoons olive oil
6 Japanese eggplants, cut julienne (unpeeled)
1 12 medium red bell peppers, roasted, peeled and cut julienne
½ cup finely chopped mixed nuts
¼ cup toasted sesame seeds

1
For Dressing:.
2
Blend all ingredients in processor 35 seconds, stopping to scape bowl.
3
For Salad:.
4
Heat oil in large skillet over medium heat.
5
Add eggplant and cook until wilted, stirring frequently, about 10 minutes; transfer to bowl.
6
Add bell peppers and nuts; stir in dressing.
7
Cover and refrigerate at least 3 hours or overnight.
8
Bring salad to room temperature; drain off excess dressing.
9
Sprinkle salad with sesame seeds and serve.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 tablespoons soy sauce, ⅓ cup finely chopped orange peel (orange part only), ¼ cup red wine vinegar, ¼ cup sesame oil, and more.

Yes, Oriental Eggplant Salad 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.

That's it — enjoy your meal!

Oriental Eggplant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions