Description
A chilled and spicy Chinese-style eggplant salad featuring tender steamed eggplant strips tossed in a garlicky, tangy chili-soy dressing. Perfect as a refreshing appetizer or flavorful side dish.
Ingredients
Scale
- 2 medium Chinese or Japanese eggplants, sliced into long strips
- 1 tablespoon salt
- 3 cloves garlic, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced
- 1 fresh red chili, thinly sliced
Instructions
- Set up your steamer and bring water to a simmer.
- In a bowl, mix soy sauce, chili oil, black vinegar, sugar, garlic, and sesame oil. Set aside.
- Line the steamer with parchment or a heat-safe plate. Arrange the eggplant strips evenly and steam for 8–10 minutes until soft but not mushy. Remove and let cool slightly.
- Gently warm the dressing in a small pan for 30 seconds (optional).
- Toss the cooled eggplant in the dressing. Add scallions and red chili slices.
- Let the salad chill for 30 minutes to enhance flavor, then serve.
Notes
- Use Chinese eggplant for a more tender and less bitter texture.
- Letting the salad rest in the fridge brings out deeper flavors.
- Add crushed peanuts or sesame seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Steamed
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 2g
- Sodium: 570mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: chinese eggplant salad, spicy eggplant, cold eggplant dish, vegan chinese recipe, chili garlic eggplant