Elizabeth Andoh

Eggplant Salad with Tart Sesame Dressing

Nasu No Goma Su-jōyu Aé

Preparation info
  • Serves

    2–3

    .
    • Difficulty

      Easy

Appears in
At Home with Japanese Cooking
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This makes a wonderful summer salad when chilled and served on a bed of crisp lettuce. The same dressing, by the way, could transform the most mundane tomato and cucumber slices into an interesting Oriental salad.

Ingredients

  • 1 eggplant, weighing about ¾ pound
  • 1 tablespoon white sesame seeds

Method

Peel the eggplant and slice it into ¼-inch-thick diagonal slices. Cut these slices into ¼-inch-thick strips and soak them in cold water for 5–6 minutes to avoid bitterness and discoloration. Drain the eggplant