Spicy Summer Eggplant Salad

This healthy, delicious Spicy Summer Eggplant Salad recipe infuses a typical salad entrée with Japanese “umami” or savor.

by Phoebe Green
Spicy Summer Eggplant Salad

This healthy, delicious Spicy Summer Eggplant Salad recipe infuses a typical salad entrée with Japanese “umami” or savor. Mirin, a cooking sake, can usually be found in the international foods aisle of the grocery store or at specialty Asian markets. If possible, opt for genuine “hon” mirin, which has a higher alcohol content of around 12%. The imitation kind, usually called “mirin-type”, is primarily sugar.

The raw garlic in this spicy summer eggplant salad dish adds an extra dimension but can be omitted for those with sensitivity or when serving a romantic dinner. Leftover sauce can be refrigerated and reused for up to 2 days as a quick lunch salad dressing.

Spicy Summer Eggplant Salad

Spicy Summer Eggplant Salad

Phoebe GreenPhoebe Green
This healthy, delicious spicy summer eggplant salad recipe infuses a typical salad entrée with Japanese "umami" or savor.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad
Cuisine Japanese
Servings 4 people
Calories 252 kcal

Ingredients
 
 

  • 1 head lettuce Boston – rinsed, dried and chopped
  • 4 small eggplants Chinese
  • cup soy sauce low-sodium
  • cup mirin Japanese
  • ¼ cup rice vinegar unseasoned and unsweetened
  • 2 ½ tablespoons white sugar
  • 3 tablespoons scallions minced
  • 2 medium chillies seeds removed, finely chopped
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 2 tablespoons olive oil for frying
  • 2 tablespoons scallions shredded for garnish

Instructions
 

  • Trim the eggplant and use a peeler to remove strips of the eggplants’ skin to strip the eggplant lengthwise. Cut eggplant in 3/4-inch disks and then quarters. Soak eggplant pieces in cold water for 5 minutes to remove any bitterness. Drain and pat eggplant dry with paper towels (steps two and three can be prepared while the eggplant is soaking).
  • Combine the soy sauce, mirin, sugar, and rice vinegar in a large glass, ceramic, or metal serving bowl and set aside.
  • Rinse, drain, and chop the lettuce into bite-sized pieces. Place a serving of lettuce onto each dinner plate or bowl. Set aside.
  • In a large skillet, heat 2 tablespoons of olive oil. When hot, add the eggplant pieces and stir fry for about 5 minutes (until eggplant pieces are tender in the middle).
  • Place the cooked eggplant directly into the bowl of sauce; add ginger, chillies, scallions and optional garlic and combine.
  • Serve eggplant on chopped lettuce with warm sauce and shredded scallions on top for garnish.

Nutrition

Calories: 252kcalCarbohydrates: 44gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1486mgPotassium: 1189mgFiber: 14gSugar: 23gVitamin A: 413IUVitamin C: 44mgCalcium: 56mgIron: 2mg
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