Chinese Eggplant Salad Recipe
User Reviews
5
Chinese Eggplant Salad Recipe
Description
The eggplant is cut into wedges and soaked in vinegar water to reduce bitterness before steaming for 10 minutes until cloud-like and tender. Meanwhile, a sauce is prepared by combining fresh chili pepper slices, minced garlic and ginger, scallion whites, and toasted sesame seeds, all heated with hot oil to release aromatics. Light soy sauce, black vinegar, sesame oil, sugar, and warm water are mixed in to create a flavorful dressing.
The steamed eggplant is served on a plate topped with this richly flavored sauce, offering a cool, soft texture that contrasts with the spiciness and tang of the dressing. The balance of fresh chili heat, garlic pungency, and sesame flavor complements the mild eggplant, making it a versatile side dish that pairs well with various Chinese meals.
Ingredients
- 2 eggplant or one large one, small, long
- 1 tbsp. white vinegar , for soaking optional
Sauce
- chili peppers 1 red and 1 green| cut into small circles, fresh
- 1 tsp. ginger minced
- 3 garlic mashed, cloves
- 1/2 tbsp. sesame seeds toasted
- 1 tsp. chili powder , optional
- 1 tsp. scallion white part, chopped
- 2 tbsp. vegetable oil
- 2 tbsp. soy sauce light
- 1 tbsp. sesame oil
- 2 tsp. black vinegar
- 1/4 tsp. salt or as needed
- 1 tbsp. water boiled, warm
- 1/4 tsp. sugar
Instructions
Prepare and soak the eggplant
- Cut the eggplants into halves and further into small wedges. Soak in large pot of water with 1 tablespoon of white vinegar.
Make the sauce
- Add garlic, ginger, scallion white, pepper powder, toasted sesame seeds and fresh pepper circles in a bowl and then drizzle around 2 tablespoons of hot oil on top. Mix in light soy sauce, sugar, black vinegar, sesame oil and 1 tablespoon of clean water. Set aside to combine for a while.
Steam the eggplants
- Transfer the soaked eggplants to a steamer, try to keep some space among each one. If you get a larger steamer, lay only one layer is the best option. Heat water to a boiling firstly and then place the steamer on. Steam for 10 minutes. You will get cloud like steamed eggplant wedges.
Serve
- Set up the eggplants in serving plate and then pour the sauce on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Sodium | 1373mg | 57% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 40.3mg | 45% |
| Calcium | 20mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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