Go Back
–+ servings
japanese-eggplant-salad-recipe

Japanese Eggplant Salad Recipe

A simple and delicious Japanese eggplant salad that's perfect as a side dish or a light meal.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Japanese
Servings: 4 servings
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 2 medium Japanese eggplants sliced into rounds
  • 2 tablespoon Soy sauce
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Sesame oil
  • 1 teaspoon Sugar
  • 1 clove Garlic minced
  • 1 tablespoon Sesame seeds toasted
  • 2 stalks Green onions chopped

Instructions 

  1. 1. Heat a pan over medium heat and add a little oil.
  2. 2. Add the sliced eggplants and cook until they are soft and slightly browned, about 10-15 minutes.
  3. 3. In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and minced garlic.
  4. 4. Add the cooked eggplants to the bowl and toss to coat them in the dressing.
  5. 5. Garnish with toasted sesame seeds and chopped green onions before serving.

Nutritional Value

Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

Keywords

Eggplant, Japanese, Salad
Tried this recipe?Let us know how it was!