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    You are in: Home / Recipes / Warm Eggplant Salad With Sesame and Shallots Recipe
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    Warm Eggplant Salad With Sesame and Shallots

    Warm Eggplant Salad With Sesame and Shallots. Photo by Sue Lau

    1/4 Photos of Warm Eggplant Salad With Sesame and Shallots

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Kumquat the Cat's friend's Note:

    This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.

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    Units: US | Metric


    1. 1
      Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
    2. 2
      In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
    3. 3
      Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
    4. 4
      Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
    5. 5
      For Vegan if using Sake make sure the Sake is Vegan friendly.

    Ratings & Reviews:

    • on February 10, 2011


      You can also use tahini instead of Japanese sesame paste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2008


      I don't know what I did wrong here but I followed the directions and the eggplant was like mush. I also should have peeled it because the skin was too tough. We didn't like the dressing either.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2008

      I made this for ZWT4 as well. I used Sherry, peanut butter & a mix of mint and basil leaves. I also used Japanese eggplant. I served it with some grilled pork. Yummy!

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

    Read All Reviews (8)


    Nutritional Facts for Warm Eggplant Salad With Sesame and Shallots

    Serving Size: 1 (145 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 98.2
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 255.4 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 4.4 g
    Sugars 10.6 g
    Protein 2.6 g

    The following items or measurements are not included:

    sesame paste

    shiso leaves

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