🇯🇵 Japanese Vegetarian

Eggplant Sunomono

Name: Eggplant Sunomono
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1/2, thinly sliced Garlic; 3 tbsp Olive Oil; 2, sliced Cucumber; 2 large Eggplant; 1, juiced Rice Vinegar; handful, torn Shiso Leaves; 1 tbsp Toasted Sesame Seeds

🇯🇵 Japanese

A bright, herb-packed japanese salad where eggplant meets a punchy dressing — fresh, loud and addictive. About 15 minutes from fridge to table.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Garlic1/2, thinly sliced
Olive Oil3 tbsp
Cucumber2, sliced
Eggplant2 large
Rice Vinegar1, juiced
Shiso Leaveshandful, torn
Toasted Sesame Seeds1 tbsp

Instructions

1
Whisk the rice vinegar juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the eggplant — slice, shred or cube it so every forkful gets some.
3
Toss the eggplant with the garlic, shiso leaves and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of rice vinegar if it needs lift.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Eggplants in sesame sauce: Gluten-Free, Low-Carb Japanese Side Dish · on YouTube