8 Reviews

You can also use tahini instead of Japanese sesame paste.

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blucoat February 10, 2011

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.

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elliesstuff June 10, 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!

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VLizzle June 03, 2008

This is a deliciously different way to prepare eggplant! The sauce is flavorful and pares well with the eggplant. We used scallion and mint, but I'd be interested to try the Japanese ingredients some time. It's nice and easy to fix, too. Thanks for posting! Made for ZWT4. ~Sue

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Sue Lau May 29, 2008

This is for ZTW 4 - low fat recipe. Harumi Kurihara is one of my favorite Japanese home chef/cookbook author. Her sauces are always very good. Since I did not have eggplant, I used turnip greens and nanohana like vegetable from my own garden - just picked. This sauce goes well with any steamed vegetables. Like all of her sauces, this one was excellent. I love the contrast of shiso leaves (perilla) and I believe it is a major component of this sauce. Thank you Kumquat for posting this recipe.

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Rinshinomori May 28, 2008

This time I grilled the eggplant & it was wonderful! I sauteed the shallots but wished I had only barely warmed them - they went from too sharp to too sweet. *sigh* Great stuff!!!

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Elmotoo July 26, 2006

Wow, what a great salad! I served it while still warm and used the shisho leaves which I grow on my balcony. Thanks for posting.

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tigerduck July 15, 2006

I am always looking for new ways to use up eggplant. Finding a recipe that isn't stuffed with cheese and calorie-laden but still tastes good is a challenge. This recipe fit the bill nicely. I was sceptical about steaming the eggplant but it actually works very well and takes a lot less time than the usual baking method. I chose to skin it after the steaming. The dressing was good, quite easy to prepare and a nice sour / salty combination. We both thought it might benefit though from a bit of spice but if you aren't hot-heads like we are I'm sure you'd love it just the way it is.

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Sackville May 11, 2006
Warm Eggplant Salad With Sesame and Shallots