Deep-fried Eggplant Salad (Agenasu no sarada)

Deep frying eggplant makes it juicy! Served with a simple dressing of salt, pepper and vinegar.

Deep-fried Eggplant Salad (Agenasu no sarada)
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba






Calorie count is per serving

Ingredients (Serves 2)

  • 4 eggplants
  • 1 tomato (small)
  • 1 tbsp parsley (minced)
  • Vegetable oil
  • 1/4 tsp salt
  • A pinch of pepper
  • 1 tbsp rice vinegar



Remove the stems from the eggplants. Cut lengthwise into four. Pat dry any excess moisture. Remove the stem from the tomato and cut into 1 cm cubes.


Pour vegetable oil into a frying pan to a height of 1-2 cm. Place over medium-high heat and bring the temperature up to 180°C. Fry half the eggplant for about 2-3 minutes, stirring occasionally, until tender. Then remove and place in a large bowl. Repeat the process for the rest of the eggplant.


Test the temperature by dipping into the oil the tip of a chopstick that's been dampened and wiped dry. If this causes a mass of tiny bubbles to rise, then the temperature of the oil is about 180°C.


Add salt and pepper to the eggplant while still hot. Mix and add the rice vinegar. When cool, add the tomato and parsley and lightly toss together.