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Wednesday, June 19, 2024

Chinese language Steamed Eggplant Salad with Chili Oil

This will probably be your new favourite strategy to eat eggplants! Tender, silky, and juicy eggplant glazed in a savory, umami, and subtly candy dressing, and at last invigorated by a splash of fragrant scorching chili oil – it is a taste social gathering on a plate! And it is tremendous straightforward and fast to make.

Eggplants are so underappreciated. They’ve such a magical texture – fluffy white, tender, moist, and “meaty”, and it soaks up taste actually like a sponge. Their vibrant purple pores and skin is full of antioxidants that may stop our our bodies from mobile harm, scale back the possibilities of many ailments, and preserve us younger. Additionally they comprise good quantities of potassium, manganese, folate, and Vitamin Ok, all of which plenty of us are most likely taking dietary supplements for! 

In the event you suppose you hate eggplants, nicely, not for nothing however my eggplant recipes like Miso Eggplant, Gochujang Eggplant, and Doubanjiang Eggplant have transformed many, many eggplant haters and I consider this recipe would do the identical and give you a good simpler and extra summer-friendly choice!

And the kind of eggplant I used within the video is sadly not ultimate for this dish, nonetheless, this huge spherical eggplant is the one kind obtainable to me regionally. I extremely suggest utilizing the skinny, lengthy, Asian eggplants should you might discover any!

Watch the video for recommendations on learn how to stop eggplants from oxidizing and turning unpleasantly darkish throughout cooking. And do not forget to come back hold with you on Instagram and Tiktok ^^


1 giant eggplant or 2 medium ones

2 cup water

1 teaspoon salt

1 tablespoon white vinegar

For the dressing –

1 scallion, chopped

1-2 inexperienced chili pepper, chopped

2 crimson chili pepper, chopped (alter to your most well-liked degree of spiciness)

3 garlic clove, minced

2 tablespoon mushroom “oyster” sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1-2 tablespoon avocado oil

1/2 teaspoon Sichuan peppercorn (extra should you like extra numbing feeling)

1 bay leaf


– Reduce the eggplant in half lengthwise, then slice every half in 4, relying on the scale of your eggplant;

– In a big bowl, add within the eggplant, water, salt, and white vinegar, and allow them to soak for 10 minutes;

– Then gently squeeze out any extra water, deliver your steaming pot to boil over excessive warmth, place the eggplants onto the steaming drawer, SKIN SIDE UP;

– Cowl and steam for 10 minutes over medium-high warmth, until tender;

– In the meantime put together the dressing, chop all of the aromatics and whisk along with the “oyster” sauce, soy sauce, and rice vinegar;

– In a small sauce pot, warmth the oil with the Sichuan peppercorns and bay leaf over medium warmth for about quarter-hour, it’s best to see a mild effervescent across the spices;

– As soon as the eggplants are performed steaming, allow them to settle down a little bit, then both lower or hand shred them into skinny strips;

– Organize the eggplant strips onto a plate, pour the dressing evenly over them, then drizzle on the recent infused oil, benefit from the scorching and aroma! Serve heat or chilly.

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