Aubergine Salad Yo! Sushi Style

Aubergine is the name use to call eggplant here in Ireland as well as in Great Britain. The eggplant here is twice the size of the common eggplant in Philippines. It's actually harder than what we have there. It needs more time to cook as well. You can buy small ones in Asian store but it's expensive. I've been using this for years and this time I made a Japanese Salad. It was my first attempt to make the Yo! Sushi Aubergine Salad with harusame dressing. I'm glad it turned out great. It is simple and you'll definitely love it.

Aubergine or Eggplant

1 Aubergine (Slice for about 4-5 mm thick then cut into half)
Olive Oil (brush to the aubergine before grilling)
2 tablespoons soy sauce
1 tablespoon mirin 
1 tablespoon sesame oil
2 cloves garlic (grated)
1 thumb size ginger (grated)
1 tablespoon lemon juice
3 tablespoons honey
1 tsp sugar


  1. For the harusame dressing, mix the soy sauce, mirin, sesame oil, grated garlic, grated ginger, lemon juice, honey and sugar in a small bowl. Cover and put it aside inside the fridge for 30 to one hour. 
  2. Using a stovetop grill, grill all the sliced aubergine. Don't forget to brush each piece with olive oil. Alternatively, you can grill the aubergine in an oven.
  3. Dry the grilled aubergine on a paper towel and arrange on a plate. 
  4. Finally, pour over the harusame dressing. 
Here's the final dish. The dressing gives the aubergine a sweet lovely taste. The garlic, ginger and lemon juice were properly blended to the rest of the ingredients of the dressing making it more tastier and delicious.

Hubby gave me two thumbs up for this dish. He even request to serve this at least once every week. 

Try it. You might like it too.  

Aubergine Salad with Harusame Dressing

Post a Comment


  1. I have four Asian eggplants here sis so I will be making your recipe, it looks really good.

  2. Do you think this recipe would work with regular eggplants here? I think I'll try it to see how it turns out. :-)


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