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Quick Eggplant Salad

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Prep: 5 minutes
Cook: 2 minutes
Total: 7 minutes
Servings: 4
Author: Juri Austin
This quick and refreshing eggplant salad is light, tasty, and ready in minutes. Seasoned with umami-rich Japanese flavors, perfect for hot summer days!
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Eggplant salad served on a plate.

Ingredients
  

  • 1 Eggplant
  • ½ tsp Salt
  • ½ tsp Dashi Powder
  • ½ Tbsp Soy Sauce
  • ½ tsp Rice Vinegar

Instructions
 

  1. Prepare the Eggplant: Cut the eggplant into small bite-sized pieces. Place them in a bowl, sprinkle with salt, and toss to coat. Let it sit for 5 minutes to draw out excess moisture.
  2. Toss the Salad: After 5 minutes, gently squeeze the eggplant to remove the released water. Then combine the eggplant with dashi powder, soy sauce, and rice vinegar. Toss gently until evenly coated.
  3. Serve: Transfer to a serving plate and enjoy!

Notes

  • Substitutions: You can replace rice vinegar with a mild vinegar or a splash of lemon juice.
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Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 7gProtein: 1g

This nutritional information is estimated and provided for general reference only.

Course: Salad
Cuisine: Japanese
Keyword: eggplant salad

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