japanese aubergine salad
It’s been raining all morning so I made us steaming bowls of salmon miso ramen for lunch which warmed us right up. I had a spare aubergine from another meal so I put together a quick aubergine salad as a side dish which went really nicely with the noodles (especially when dunked into the miso broth). It’s steamed, so it’s healthy too!
Japanese Aubergine Salad
serves 2 (as a side)
1 large aubergine
2 tbsp water
1 1/2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp chilli oil (“la-yu”)
1/2 tsp rice vinegar
togarashi (japanese 7-spice), to serve
Peel the aubergine and cut into thick batons. Fill a large bowl with cold water and soak the aubergine pieces for 5-10 minutes.
While the aubergine is soaking prepare the dressing by combining all other ingredients (except for the togarashi). Set aside.
Drain the aubergine and steam on a high heat for 6-8 minutes, until nice and soft. Remove for heat and leave to cool. Remove any excess moisture from the aubergines with kitchen towels then mix with the dressing.
Serve at room temperature with a sprinkling of togarashi.
gourmet traveller 
oh boy another winner delicious thank you!
Looks delicious and so simple too!
Congrats on being Top 9
Congrats on Today’s Top 9. I love aubergine ! This is delish! Thanks for sharing such a simple yet delicious dish:)
Thanks Cheah & Elin! Am thrilled to bag the #1 spot on Top 9 again this week!
I find the Japanese 7 spice interesting! Hopefully I can find it in my local Japanese grocery store!
It’s a great pantry staple – lovely sprinkled on rice, udon or soba noodle soup, or on anything you want to add a little heat to!
I like your recipe. My mom has taught me the really easy chinese way by steaming on top of rice. I have not yet to yet round to make in in Switzerland yet. You now remind me to try both ways asap : )
These look amazingly delicious! I’ve never steamed aubergines before, always fried. But I’m gonna make this! Thanks for the recipe!