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Eggplant Salad

Yield Makes 4 servings
This garlicky eggplant salad was a favorite recipe of Cindy Wu's mother. Asian eggplants are long and thin; use either the deep purple Japanese variety or the sweeter, amethyst-colored Chinese eggplant. You can make the salad up to 4 hours ahead; cover and chill. Serve as an appetizer, with toasted baguette slices or sesame crackers.


  • 8 Asian eggplants (about 1 3/4 lbs. total; see note above)
  • 2 tablespoons Asian (toasted) sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1/4 cup minced green onions (including green tops)

Nutrition Information

  • calories 113
  • caloriesfromfat 56 %
  • protein 2.5 g
  • fat 7 g
  • satfat 1 g
  • carbohydrate 12 g
  • fiber 2.6 g
  • sodium 522 mg
  • cholesterol 0.0 mg

How to Make It

  1. Place eggplants in a 12- by 15-inch baking pan; pierce each several times with a sharp knife. Bake in a 400° regular or convection oven until very soft when pressed, 40 to 50 minutes. Let stand until cool enough to handle, about 15 minutes. Cut off and discard stems; slice eggplants in half lengthwise. With a fork or your fingers, remove flesh in long shreds. Discard peels.

  2. Meanwhile, in a bowl, mix sesame oil, soy sauce, rice vinegar, and garlic. Add eggplant and mix gently to coat. Cover and chill at least 30 minutes or up to 4 hours.

  3. Sprinkle eggplant salad with green onions just before serving.