Chilled Eggplant Salad with Salt Dressing – Perfect for Summer

When you think of eggplant, you probably imagine grilling, roasting, or frying it. But have you ever tried it raw—chilled and crisp in a salad?

This refreshing summer dish features mizunasu, a variety of Japanese eggplant known for its soft skin and high water content. Unlike common eggplants, mizunasu is so mild and juicy that it can be enjoyed raw, making it perfect for chilled salads.

In this recipe, we combine mizunasu with crunchy lettuce and rehydrated dried daikon strips, then dress everything with a homemade salt-based dressing packed with umami. The dressing is made using the MULTI CHEF MC-125 with its small mill cup—ideal for grinding and blending small quantities with ease.

It’s a quick, healthy, and satisfying dish, perfect for hot days when you want something light yet flavorful.

Ingredients (for 2 people)

Salad

・1 mizunasu (Japanese water eggplant)

・4 leaves of lettuce

・30g dried shredded daikon (rehydrated)

Salt Dressing

・10cm piece of kombu (kelp)

・1 tsp salt

・3 tsp sugar

・1 tsp dried scallop stock powder (or other umami stock)

・2 tbsp vinegar

・2 tbsp sesame oil

・A small amount of grated garlic

How to make it

1.Rehydrate the shredded daikon in water and drain well.

2.Slice the mizunasu thinly lengthwise. Do not soak in water—mizunasu has little bitterness, and soaking may remove nutrients.

3.Tear the lettuce into bite-sized pieces.

4.Prepare the dressing:

・First, grind the kombu, salt, sugar, and scallop stock in the small mill cup.

・Then add the vinegar, sesame oil, and garlic and blend again.

 

5.Place all vegetables in a bowl, add about 3 tablespoons of dressing, and toss gently. Serve once the lettuce has slightly softened.

Key points for making it delicious

・No need to soak mizunasu in water. It’s naturally low in bitterness and soaking may reduce its nutritional value.

・Don't over-soak the daikon. Keeping some crunch contrasts beautifully with the tender eggplant.

・When using a mill, always grind dry ingredients first. It ensures a smoother blend when adding liquids.

Conclusion

Fresh, raw mizunasu brings a whole new experience to eggplant lovers. With its soft texture and juicy bite, it shines in simple preparations like this salad.

Paired with a savory homemade salt dressing, this dish is light, healthy, and full of umami. Give it a try this summer—you might just discover your new favorite way to enjoy eggplant!