Nutritional Info

Nutrition Facts

Serving Size 1 (144g)

Calories 330
Calories from Fat 71 (22%)
Amount Per Serving %DIV
Total Fat 7.9g 12%
Saturated Fat 2.1g 11%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 62.5mg 21%
Sodium 1127.5mg 49%
Potassium 392.7mg 8%
Total Carbohydrate 47.1g 16%
Dietary Fiber 2g 8%
Sugars 0.5g
Protein 14.9g 30%

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Chilled Eggplant And Tomato Salad (hiyashi Nasu To Tomato No Sarada)

Recipe Description
On sweltering summer days when I was young, my mother frequently prepared a chilled salad of steamed eggplants.  I still remember the texture and flavor of those eggplants.  Japanese eggplants are less seedy and less watery than their larger, oval counterparts that are so common in U.S. markets.  Cooking transforms the flesh of Japanese eggplants into a creamy, sweet treat that is especially good with a spiced sweet and sour dressing.  Since steaming dulls the pretty purple color of eggplant skins, I broil the eggplants and peel off the skin when I reproduce my mother's dish.
Prep time
45 min
Cook time
5 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1   medium tomato, parboiled in water for 30 seconds, peeled, cored and seeded
6   japanese or italian eggplants, stemmed
2 Teaspoon(t)  sesame oil
1 Tablespoon(T)  sugar
2 Tablespoon(T)  shoyu (soy sauce)
4 Tablespoon(T)  komezu (rice vinegar)
2 Tablespoon(T)  scallion, white part only, minced
1 Tablespoon(T)  ginger, peeled and minced


In a small saucepan, combine the ginger, scallion, komezu, shoyu, sugar and sesame oil.  Bring the mixture to a boil over medium heat.  Transfer the dressing to a small bowl, and let it cool to room temperature.  Then chill the dressing, covered, in the refrigerator.  Heat a broiler or a grill.  Cook the eggplants until their skins are lightly charred.  Peel the skins, and cut each eggplant in half crosswise.  Cut each piece lengthwise into quarters.  Cut the tomato into 1/2 inch cubes.  Arrange the eggplant on a serving platter, and top with the tomato.  Chill the vegetables, covered, in the refrigerator.  Before serving, pour the dressing over the vegetables.  At the table, toss the vegetables with the dressing.

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