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Eggplant, Maple and Soy Sauce Salad


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Eggplant, Maple and Soy Sauce Salad


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Eggplant, Maple and Soy Sauce Salad

A great combination of flavors- the sweet maple and salty soy sauce work great with eggplants.


  • Ready Time : 0 min


6 Servings


  • 2 eggplants, sliced in 1 cm circles
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • fresh ground pepper
  • 1/4 cup parsley, chopped
  • 1 hot chili pepper, thinly sliced


  1. Heat a large non-stick pan on medium heat, add enough canola oil to just cover the pan and fry the eggplant slices on each side until golden. Remove from heat and let rest on paper towels.
  2. In a large bowl, mix together the maple syrup and soy sauce and add the fried eggplants. Add fresh ground pepper to taste and mix. Sprinkle on the parsley and chili pepper, taste and adjust seasoning as necessary.
  3. Store in an air tight container in the fridge for up to 4 days.

About Matkonation


Matkonation is a bilingual English and Hebrew food blog run by Danya Weiner (food photographer) and Deanna Linder (food stylist).




One Response to Eggplant, Maple and Soy Sauce Salad

  1. Sounds like a perfect way to change up the usual salads for Shabbat!

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