Pure Prasad Kitchen
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Salads & Ferments 4 portions

Japanese Eggplant Salad

Hot Vegan

Base yield: 4 portions | Current target: 4 portions

AllergensGluten, Sesame, Soya, Sulphites
Nutrition focusVegetable-rich and fibre-friendly, Contains nourishing fats, Spice-led flavour and digestive warmth
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Japanese eggplants, trimmed and halved lengthwise 3 each 3 each 3 each
Grapeseed oil 2 tbsp 2 tbsp 2 tbsp
Hot red pepper flakes 0.5 tsp 0.5 tsp 0.5 tsp
Vegetable broth 1 cup 1 cup 1 cup
Soy sauce 2 tbsp 2 tbsp 2 tbsp
Dark sesame oil 1 tbsp 1 tbsp 1 tbsp
Sugar 1 tbsp 1 tbsp 1 tbsp
1 tsp cornstarch mixed with 1 tbs water grated fresh ginger 1 tsp 1 tsp 1 tsp
Rice vinegar 4 tbsp 4 tbsp 4 tbsp
Romaine lettuce, cut crosswise into 1-inch strips 8 oz 8 oz 8 oz
Fresh snow peas, blanched 1 minute in boiling salted water 6 oz 6 oz 6 oz
Red bell pepper, thinly sliced 0.25 cup 0.25 cup 0.25 cup
Daikon, thinly sliced 0.25 cup 0.25 cup 0.25 cup

Method

  1. Cut the eggplant halves into 1/2-inch-thick slices. Heat the grapeseed oil in a large skillet over medium-high heat. Add the eggplant slices and red pepper flakes.
  2. Stir-fry for about 5 minutes or until the eggplant slices are lightly browned on both sides. Add the broth, soy sauce, sesame oil and sugar. Cover and reduce the heat to medium.
  3. Simmer until the eggplant is just tender, about 5 minutes. Use a slotted spoon to transfer the eggplant to a platter and set aside. Strain the cooking liquid, reserving 3/4 cup.
  4. Boil the reserved liquid in the skillet until reduced to 1/2 cup. Stir in the corn starch mixture and cook, stirring constantly, until the sauce is thickened. Pour the sauce into a small bowl along with any liquid from the eggplant.
  5. Add the ginger and rice vinegar. Set aside and allow to come to room temperature. Arrange the lettuce on a large platter.
  6. In a bowl combine 1/4 cup of the reserved sauce with the snow peas, red bell pepper and daikon and toss to coat. Arrange the vegetable mixture on top of the lettuce. Top with the eggplant and spoon the remaining sauce over the salad.

Chef Notes

Change only the Target Portions cell. All scaled quantities update automatically.
Whole items may need practical kitchen rounding after scaling.
Chef-adjusted seasoning notes from the source recipe remain marked clearly.