Cold Eggplant Salad With Sesame Dressing

By Mark Bittman

Published July 1, 2003

Total Time
20 minutes
Rating
4(17)
Comments
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Featured in: THE MINIMALIST; Salads That Declare Their Independence From the Same Old

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Ingredients

Yield:4 servings

  • 4 to 6 small to medium eggplants, or 1 large one, about 1 ½ pounds

  • Salt

  • 1 tablespoon sesame seeds

  • 2 tablespoons soy sauce, or to taste

  • 2 tablespoons lemon juice

  • ½ teaspoon sugar

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 grams carbs; 192 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 21 grams fiber; 1636 milligrams sodium; 8 grams protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim eggplant, and cut into cubes of ½ to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.

  2. Step 2

    Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.

  3. Step 3

    Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.

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Ratings

4 out of 5
17 user ratings
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Comments

KW

This was impressively good, and surprisingly so - it doesn't sound like much, but cooking the eggplant in water like this made into a meaty, non-greasy and very flavorful dish. To be honest, I did mince up 2 large cloves of garlic and added that to the lemon juice for 5 minutes, before combining the other dressing ingredients. And added 1/2 tsp toasted sesame oil. Served the eggplant on a bed of romaine, to brighten the visual and add some crunch. A good lunch or even a light dinner.

Ron Nemirow

Just made this as written. Good & easy.

KW

This was impressively good, and surprisingly so - it doesn't sound like much, but cooking the eggplant in water like this made into a meaty, non-greasy and very flavorful dish. To be honest, I did mince up 2 large cloves of garlic and added that to the lemon juice for 5 minutes, before combining the other dressing ingredients. And added 1/2 tsp toasted sesame oil. Served the eggplant on a bed of romaine, to brighten the visual and add some crunch. A good lunch or even a light dinner.

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