Chinese Eggplant Salad Recipe

Name: Chinese Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The veggies; 2 Chinese eggplants (skinny and long), sliced into matchsticks about 5cm long, 1.5cm wide; 1 tablespoon vegetable oil; 1 tablespoon white vinegar; 1 teaspoon salt; 2 cloves of garlic, minced; 1 piece of ginger about half the weight of the garlic, minced very finely; 1 sprig of spring onion, chopped; The dressing; 2 tablespoons vegetable oil; 2 tablespoons light soy sauce (use good, not cheap stuff); 2 tablespoons white rice vinegar; 1 tablespoon water; 1/2 teaspoon white sugar; 1/4 teaspoon salt (or less); 1/4 teaspoon sesame oil; 1/8 teaspoon green Sichuan peppercorn oil (optional)

Servings: persons

The veggies
2 Chinese eggplants (skinny and long), sliced into matchsticks about 5cm long, 1.5cm wide
1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon salt
2 cloves of garlic, minced
1 piece of ginger about half the weight of the garlic, minced very finely
1 sprig of spring onion, chopped
The dressing
2 tablespoons vegetable oil
2 tablespoons light soy sauce (use good, not cheap stuff)
2 tablespoons white rice vinegar
1 tablespoon water
1/2 teaspoon white sugar
1/4 teaspoon salt (or less)
1/4 teaspoon sesame oil
1/8 teaspoon green Sichuan peppercorn oil (optional)

1
In a large, wide pot bring about 3 liters of water to the boil with 1 tsp salt, 1 Tbsp vegetable oil and 1 Tbsp white vinegar. When at a full rolling boil, add the eggplant matchsticks and flip them skin-side down. Let boil for 3 minutes then empty into a colander in the sink and rinse with cold water. Set aside to drain off excess water.
2
Combine all the sauce ingredients, except for the 2 Tbsp vegetable oil, and stir well.
3
Stack the eggplant on a dish with enough depth to contain a shallow pool of sauce. Flip some skin-side-up and others flesh-side-up for prettiness points.
4
Layer the chili, garlic, ginger and cilantro in a line on top of the stacked eggplants.
5
Heat the 2 Tbsp vegetable oil in a small saucepan until you can just start to see it smoke. Turn off the heat and bring the saucepan to the salad, pouring the hot oil evenly on top of the aromatics.
6
Let this salad sit for 10 minutes to absorb all the flavors; serve and devour.
7
If you like it punchier, you can prepare this salad 6 hours ahead of time and keep in a sealed glass container (or cling-filmed bowl) for the eggplants to suck up the tart, savoury sauce.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: The veggies, 2 Chinese eggplants (skinny and long), sliced into matchsticks about 5cm long, 1.5cm wide, 1 tablespoon vegetable oil, 1 tablespoon white vinegar, and more.

Yes, Chinese Eggplant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chinese Eggplant Salad

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