Vegan Eggplant (Aubergine) Salad Recipe

Name: Vegan Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 long Chinese eggplants, cut lengthwise into quarters; 2 ounces agar-agar, cut into strips (or substitute shredded lettuce) (optional); 1 tablespoon toasted sesame seeds (for garnish); 1 teaspoon grated ginger; 2 garlic cloves, finely minced; 2 green onions, finely minced; 1 tablespoon coriander leaves, minced; 2 tablespoons soy sauce; 1 tablespoon white vinegar; 1 teaspoon hot chili oil (or to taste); ¼ tablespoon sesame oil; ⅓ teaspoon salt

Servings: persons

4 long Chinese eggplants, cut lengthwise into quarters
2 ounces agar-agar, cut into strips (or substitute shredded lettuce) (optional)
1 tablespoon toasted sesame seeds (for garnish)
1 teaspoon grated ginger
2 garlic cloves, finely minced
2 green onions, finely minced
1 tablespoon coriander leaves, minced
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon hot chili oil (or to taste)
¼ tablespoon sesame oil
⅓ teaspoon salt

1
Place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender.
2
Test with a fork.
3
Remove.
4
When cooled, tear into thin strips or cut into a 1/2-inch cubes.
5
Refrigerate.
6
In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable.
7
Drain, cut into 1-inch lengths and refrigerate.
8
In a small bowl, thoroughly mix together the vinaigrette ingredients.
9
Taste for seasoning.
10
Arrange the agar-agar in a shallow platter.
11
Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar.
12
Garnish with a sprig of coriander and the toasted sesame seeds.

166

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 long Chinese eggplants, cut lengthwise into quarters, 2 ounces agar-agar, cut into strips (or substitute shredded lettuce) (optional), 1 tablespoon toasted sesame seeds (for garnish), 1 teaspoon grated ginger, and more.

Yes, Vegan Eggplant (Aubergine) 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.

Vegan Eggplant (Aubergine) Salad

How did you like this recipe?

Frequently Asked Questions