Spicy Eggplant Salad (凉拌茄子)
2 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Chinese eggplant (about 9 oz. / 270 g)
- 2 tablespoons homemade chili oil
- 1 tablespoon light soy sauce ((or soy sauce))
- 1 teaspoon Chinkiang vinegar
- 2 cloves garlic (, minced)
- 1 green onion (, thinly sliced (reserve some for garnish))
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
Method
- Cut eggplant into 2” (5 cm) long 1/2” (1 cm) thick sticks. Stack evenly on a plate that can fit into your steamer.
- Set up your steamer by adding water to the pot and stacking the steaming rack on top. Place the plate of eggplant onto the steaming rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat. Let steam until eggplant reaches desired doneness, about 10 minutes for a chewy texture, or 15 minutes for a very tender texture. Once done, plate the eggplant in a serving dish.
- Mix the sauce ingredients together in a small bowl. Pour it over the steamed eggplant. Garnish with green onion. Stir to mix everything together before eating.