Asian Eggplant Salad

Prep Time
Cook Time
Ready In

Recipe: #31754

April 08, 2019

"This Asian-style eggplant dish resonates with a bit of heat. Serve this as a tantalizing room temperature appetizer or side dish to grilled fish, chicken, or steak."

Original is 4-6 servings


  • Serving Size: 1 (274.7 g)
  • Calories 301.2
  • Total Fat - 18.3 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 0.3 mg
  • Sodium - 239.9 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 6.6 g
  • Sugars - 11 g
  • Protein - 4.7 g
  • Calcium - 49.2 mg
  • Iron - 2 mg
  • Vitamin C - 34.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350-degrees Fahrenheit.

Step 2

Put the eggplants on paper towels, cut-side up, and sprinkle with the salt. Let rest for 30 minutes. Rinse and pat dry with paper towels. Place on a baking sheet and roast until they begin to soften, 25 - 30 minutes. Remove from the oven, cut into cubes, and set aside.

Step 3

Meanwhile put the sake in a small saucepan and simmer over low heat to reduce by half. Set aside.

Step 4

In a large saute pan or skillet, heat the olive and chili oils over medium-high heat. Add the onion, garlic, ginger, and lemongrass and saute until the onion is translucent, 3 - 4 minutes.

Step 5

Add the brown sugar, peanut butter, and pine nuts. Stir well and heat through. Stir in the eggplant. Remove from heat and let cool. Season with salt and red pepper flakes.

Step 6

Serve at room temperature, garnished with sesame seeds.

NOTE I: To toast pine nuts, place on a baking sheet and bake in a preheated 400-degree F. oven for 5 - 8 minutes until lightly browned. Season to taste, if desired.

NOTE II: To toast seeds, spread the seeds on a baking sheet and toast in a preheated 350-degree F. oven for 7 - 8 minutes, or until lightly browned.


No special items needed.

2 Reviews


Wow! Ten stars! I could eat this all day, every day! I didn't get to the Asian store, so used regular eggplant, sliced, roasted, then cubed. And only about a teaspoon of chili oil, because we like it spicy but not flaming hot! Honestly, I could have eaten the onions and sauce all by themselves, it was that good! But then you add the silky eggplant and it turns... amazing! Wow. Wow. Wow. Best of, for sure!


review by:
(27 Sep 2020)

Karen E

What I didn't do was to cube the eggplant, I rather sliced it and kept it in slices. The sauce is to die for, oh, so good!!!! This reminded us of an eggplant dish we get in a local Thai restaurant, really happy to have found a way to enjoy it at home!!!! Excellent, thank you, so glad I tried this recipe, thank you for sharing!


review by:
(16 Sep 2019)

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