Marinated Asian Eggplant

If you have been following my blog, you are aware that I am diligently eating more raw. So it only made sense that I should look for a way to eat my eggplant in a raw form. This mean not cooking it over 118 degrees. I decided to try marinating it to eat as an appetizer or use in my salads. This is what I came up with. I love it both ways. It is a bit rich so it keeps me from over eating! I served it at one of my Healthy Habits classes and it got rave reviews even from people who don’t like eggplant. I have to give them lots of kudos for even trying!!!

Marinated Asian Eggplant

Makes about 5 -7 servings (28 Bites)


  • 3/4 lbs Japanese/Asian eggplant (Black Beauty globe eggplant works well too)
  • Pinch of salt
  • 1 tbsp. sesame oil
  • 1 drop ginger essential oil or 1 tsp. grated ginger
  • 1 tbsp. Rice vinegar
  • 1 1/2 tbsp. Liquid Aminos or soy sauce
  • 2 drops liquid Stevia or 1 tsp. sugar
  • 1 tsp. White wine or Vermouth
  • ½ Tbsp. Sesame Seeds


  • Wash and trim eggplant ends.
  • Steam eggplants for 10 minutes or until barely soft.
  • Cut into bite size strips.
  • Sprinkle pinch of salt.
  • Combine remaining ingredients in a bowl.
  • Mix well (until sugar is dissolved).
  • Chill and marinate eggplants for overnight.

1 Bite =13.5 calories, .5g Fat, 16mg Sodium, 2g Carbs, .6g Fiber, .8g Sugar, .3g Protein


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