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    You are in: Home / Recipes / Sesame Eggplant (Aubergine) Salad Recipe
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    Sesame Eggplant (Aubergine) Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    ameatlanta's Note:

    This intriguing salad is a great addition to any Asian or oriental meal. The dressing is sooooooo gooood that I'm having all the flavors in my mouth right now. This dressing would be great over noodles! Heck the dressing is so good I have also used to it marinate other vegetables.

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    Units: US | Metric


    • 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. 1
      Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
    2. 2
      When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
    3. 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. 4
      Transfer to a bowl and let cool to room temperature.
    5. 5
      Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
    6. 6
      To serve, mound on a serving plate and garnish with onions.

    Ratings & Reviews:

    • on May 23, 2010


      My Japanese aunt uses this recipe and it is wonderful. The only change I have made is used olive oil in the dressing rather than canola. Have also used the dressing for cucumbers cut into sticks and added coriander. Thanks for posting, this is a recipe to be shared!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sesame Eggplant (Aubergine) Salad

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.3
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 507.7 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 6.5 g
    Sugars 5.3 g
    Protein 3.5 g

    The following items or measurements are not included:

    Asian chili sauce

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