Marinated Eggplant

A great way to introduce eggplant to non-lovers of this wonderful vegetable!


  • 1 lb eggplants (Japanese work best, but Indian or just plain globe will also work)


  • 1 tsp ginger root, minced
  • 1/2 tsp salt
  • 1/4 tsp garlic, minced
  • 1 T light soy sauce
  • 1 T sesame oil
  • 1/2 T rice wine vinegar or black vinegar
  • garnish
  • 1 ea scallion, sliced thinly on the diagonal


Remove the eggplant stem, peel if preferred, then cut into 2″x1/2″x1/2″ strips.
Steam the eggplant on a plate until it is easily pierced, approximately 10-20 m.
While the eggplant steams, combine the dressing ingredients in a small bowl; set aside.
When the eggplant is cooked, pour off the accumulated liquid, and cool the eggplant to room temperature.
Combine the eggplant with the dressing, mix gently, sprinkle with scallion slices, and serve.

do ahead:
The eggplant and the dressing can be made up to 1 day in advance. Pour off any liquid from the eggplant before combining with the dressing.

con-fusion twist:
Cut the eggplant into 1″ cubes, add 1 red bell pepper cut into 1/2″ dice, and toss with 1 T vegetable oil.
Roast in a 450F oven until nicely brown and easily pierced.
Combine with the dressing, garnish with the scallion, and serve.

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