Raw Eggplant with Ginger and Shiso

Nancy Singleton Hachisu, Japanese Farm Food

Serves 4

I was skeptical about the idea of raw eggplant (and this is above being suspicious of eggplant in general), but it's very light and refreshing.


  • 2 Japanese eggplants (4 1/2 oz)
  • 2 1/2 Tbs sea salt
  • 1 tsp slivered ginger
  • 1/2 Tbs shiso chiffonade

Slice the eggplant very thin using a mandoline or with a very sharp knife. Toss in a bowl with the salt and a few ice cubes and let sit 15 minutes. Squeeze out and discard the salty water, wipe out the bowl and return the eggplant to the bowl. Drop in the ginger and shiso and distribute gently with chopsticks. Serve immediately.

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