Eggplant Salad with Tart Sesame Dressing

Nasu No Goma Su-jōyu Aé

Preparation info

  • Difficulty


  • Serves



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.


  • 1 eggplant, weighing about ¾ pound
  • 1 tablespoon white sesame seeds
  • ½ teaspoon superfine sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • Pinch of salt
  • ½ tablespoon water or dashi (Basic Soup Stock)


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, then blanch it in boiling salted water for 2–3 minutes. Drain the cooked eggplant strips and pat them dry to remove excess moisture.

Dry roast the sesame seeds ( for details) and crush them, while still warm, in a suribachi. Add the remaining ingredients, one at a time, stir-grinding after each new addition. If you are using a blender or other food processor to crush the seeds, you may have to triple all ingredients to provide enough volume to engage the blades. Store excess in a tightly sealed jar and refrigerate.

Just before serving, toss the eggplant strips in the tart sesame dressing. Serve at room temperature or chilled.