Sesame Eggplant (Aubergine) Salad Recipe

Name: Sesame Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 1/2 lbs Japanese eggplants, thinly sliced crosswise; 1/4 cup water; Dressing; 2 tablespoons sesame seeds, toasted; 2 tablespoons unseasoned rice vinegar; 2 tablespoons soy sauce; 1 tablespoon dark sesame oil; 1 tablespoon canola oil; 1 teaspoon sugar; 1 teaspoon minced ginger; 1/2 teaspoon minced garlic, i like more; 1/2 teaspoon Asian chili sauce, to taste; 3 tablespoons minced or slivered green onions, including tops

Servings: persons

2 tablespoons canola oil
1 1/2 lbs Japanese eggplants, thinly sliced crosswise
1/4 cup water
Dressing
2 tablespoons sesame seeds, toasted
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon minced ginger
1/2 teaspoon minced garlic, i like more
1/2 teaspoon Asian chili sauce, to taste
3 tablespoons minced or slivered green onions, including tops

1
Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
2
When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
3
Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
4
Transfer to a bowl and let cool to room temperature.
5
Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
6
To serve, mound on a serving plate and garnish with onions.

235

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 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 1/2 lbs Japanese eggplants, thinly sliced crosswise, 1/4 cup water, Dressing, and more.

Yes, Sesame Eggplant (Aubergine) 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.

Sesame Eggplant (Aubergine) Salad

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