Japanese Roasted Eggplant Salad
Chef YuKei
Rated 5.0 stars by 1 users
Servings
6
Prep Time
25 minutes
Cook Time
20 minutes
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Ingredients
3 Japanese eggplants
2 myoga (Japanese ginger) blossoms, julienned
6 shiso leaves, chiffonade
1 stalk green onion, thinly sliced
Pea sprouts, optional for garnish
Finishing salt, optional
½ cup dashi
1 teaspoon soy sauce
1 teaspoon mirin
1 teaspoon sake
SALAD
DRESSING
Directions
Wash the eggplants and score the skin lengthwise.
Place the scored eggplants on a quarter sheet pan lined with foil.
Turn the broiler to high. Place the sheet pan on the top rack directly under the broiler. Turn the eggplants every 5 minutes until each side has been broiled. This should take a total of about 20 minutes.
Transfer the eggplants to a medium bowl. Immediately cover the bowl with plastic wrap. Let the eggplants rest until they’re cool enough to handle, about 10 minutes.
At this point, the skin of the eggplants should be loose enough to remove. Gently skin the eggplants with your fingers. Remove and discard the stem.
Plate the eggplant in a large bowl or plate.
Sprinkle the eggplant with myoga, shiso leaves, green onions, and a handful of pea sprouts. Add salt to taste.
DRESSING
Whisk together the dashi, soy sauce, mirin, and sake. The dressing can be chilled, warmed or served as is depending on the weather and your preference. Transfer the mixture to a gravy boat.
Pour the dressing tableside over the eggplant salad for an elegant presentation.