Spicy Eggplant Salad With Sesame Oil Recipe

Name: Spicy Eggplant Salad With Sesame Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small, firm eggplants; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; Juice of 1 lime; 1 teaspoon kosher salt; 1 teaspoon brown sugar; 3 garlic cloves, minced; 2 tablespoons grated ginger; 1 1/2 teaspoons toasted sesame oil; 2 tablespoons vegetable oil; 1 teaspoon hot pepper oil, optional; 2 tablespoons roughly chopped cilantro, plus sprigs for garnish; 6 scallions, thinly sliced diagonally; 1 thinly sliced serrano chile, optional

Servings: persons

2 pounds small, firm eggplants
1 tablespoon soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon brown sugar
3 garlic cloves, minced
2 tablespoons grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon hot pepper oil, optional
2 tablespoons roughly chopped cilantro, plus sprigs for garnish
6 scallions, thinly sliced diagonally
1 thinly sliced serrano chile, optional

1
Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes.
2
Let cool, then peel.
3
Put the flesh in a fine meshed strainer to drain excess liquid.
4
Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar.
5
Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
6
Put drained eggplants in a bowl.
7
Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well.
8
Leave to rest for 10 minutes, then taste and adjust seasoning.
9
Just before serving, stir in chopped cilantro.
10
Pile eggplants on a platter and sprinkle with scallions.
11
Garnish with serrano chile, if using, and cilantro sprigs.

267

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 2 pounds small, firm eggplants, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, Juice of 1 lime, and more.

Yes, Spicy Eggplant Salad With Sesame Oil 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!

Spicy Eggplant Salad With Sesame Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions