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Sesame Eggplant Salad

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Sesame Eggplant Salad is a tasty appetizer. Sesame Eggplant Salad gets its taste from eggplant mixed with ginger and garlic, flavored with soy sauce and vinegar. Sesame Eggplant Salad is cherished by vegetable lovers around the world.
  Eggplant/1 1/4 pounds oriental eggplant 1 Large
  Sesame seeds 1 1⁄2 Tablespoon
  Salad oil 1 1⁄2 Tablespoon
  Minced garlic 1 Teaspoon
  Minced fresh ginger 1 Teaspoon
  Soy sauce 1 Tablespoon
  Vinegar 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Whole green onions 2

Pierce eggplant in several places.
Bake, uncovered, in a 400° oven until very soft (about 1 hour for regular eggplant, 45 minutes for Oriental eggplant).
Cool; pull off and discard skin.
Tear flesh into shreds and discard any big seed pockets.
Cover and chill for as long as 2 days.In a small frying pan, cook sesame seeds in oil over low heat until golden
Stir in garlic and ginger, then remove pan from heat.
Let cool.
Stir in soy, vinegar, and sugar.
Cover and chill.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 476 Calories from Fat 300

% Daily Value*

Total Fat 35 g53.3%

Saturated Fat 2.8 g13.9%

Trans Fat 0.4 g

Cholesterol 0 mg

Sodium 859.9 mg35.8%

Total Carbohydrates 39 g13.1%

Dietary Fiber 19.4 g77.6%

Sugars 14.2 g

Protein 10 g20.8%

Vitamin A 21.7% Vitamin C 38%

Calcium 28.9% Iron 29.1%

*Based on a 2000 Calorie diet

Sesame Eggplant Salad Recipe