Japanese Eggplant Salad

2 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 20 min Standing : 30 min
90 calories/serving


2 aubergines / eggplants, large size, peeled 900 g
1 tbsp sesame seeds 10 g
1 tbsp mirin (sweet rice wine) 15 mL
1 tsp sesame seed oil 5 mL
1 1/2 tbsp soy sauce 23 mL
1 tsp maple syrup 5 mL
1 tbsp rice vinegar 15 mL
1/2 tbsp gingerroot, grated 7 g
1 clove garlic, minced
4 green onions/scallions, finely chopped

Before you start

For best results, choose fresh, large, preferably round and fleshy eggplants with smooth shiny skin. Steam cooking preserves their texture. Be careful not to overcook.


  1. Pour water into a steam cooker then bring to a boil. Put the eggplants in the upper part of the steam cooker. Cover and cook until al dente,, about 12-20 min, turning the eggplants once.
  2. Remove the eggplants from the steam cooker and let them cool down and drain in a colander at least 15 min before pulling the flesh into long strips. Set aside.
  3. Meanwhile, put the sesame seeds in a small pan and heat over medium heat a few minutes, with some stirring, until lightly coloured. Set aside.
  4. In a bowl, mix together all remaining ingredients. When the eggplants are cold, add them to the bowl and toss delicately. Sprinkle the sesame seeds on top, then let marinate 30 min at room temperature before serving.

Nutrition Facts Table

per 1 serving (220 g)


% Daily Value




3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %


0 mg


230 mg

10 %


16 g

5 %


7 g

28 %


7 g

Net Carbs

9 g


3 g

Vitamin A

3 %

Vitamin C

12 %


3 %


7 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Fibre, Manganese, Vitamin K
Good source of  :
Folacin, Magnesium, Potassium
Source of  :
Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Low  :
Fat, Saturated Fat
Free  :
Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats ½
Other Foods 0

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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