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Asian Eggplant Salad

Here's how you make Asian Eggplant Salad
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 35-40m
  • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 1 pound eggplant (approximately 7 Japanese eggplants, halved length-wise)
  • 1/3 teaspoon kosher salt
  • 1/2 cup sake
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons oil (chili oil)
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 1/2 tablespoons ginger root (minced fresh ginger)
  • 1 stalk lemongrass (white part only, peeled and chopped, optional)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon packed brown sugar
  • 3/4 tablespoon peanut butter (smooth)
  • 3 to 4 tablespoons pine nuts (toasted, refer to Note I)
  • Kosher salt
  • Red pepper flakes
  • 2 teaspoons sesame seeds (lightly toasted, for garnish, refer to Note II)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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