Oriental Eggplant Salad


  • 1 lb. eggplant
  • Salt
  • 1/3 cup olive oil
  • 1 tsp. minced ginger
  • 2 tsp. minced garlic
  • 1 TBS white vinegar
  • 2 TBS soy sauce
  • 1 TBS sesame oil
  • 2 chopped scallions
  • 1/4 tsp. hot pepper flakes (optional)


Peel and cut eggplant into 1 inch cubes, toss with salt, let drain for 30 minutes and pat dry. Saute in olive oil until lightly browned and just barely tender. Place in a colander to remove excess oil. Mash together the ginger, garlic and 1/2 tsp. salt. Combine the garlic mixture with the remaining ingredients and toss with eggplant.