Tuesday, August 27, 2019

Chinese Eggplant Salad

Here's another eggplant salad to add to the delicious collection of salads. A simple yet delicious cold salad that can be served with the meal or as a starter. Use gluten free soy sauce to make it GF.

Use the thin long green and red chiles if possible; if not, use Serrano or Jalapeño chiles. If you prefer a mild dish, remove and discard the core and seeds of the chiles. When I use Thai chiles, I need only half or at the most 1 chile of each color for a very spicy salad; so adjust the amount according to your needs and the spicyness of the chiles.

The slender type of eggplants work best for this recipe; when steamed until soft, the eggplant turns a bit brownish and the purple color is not retained. 


2 long Chinese/Japanese type eggplants
A few Coriander(Cilantro) leaves, for garnish

1 Tsp vegetable oil (optional)
1-2 fresh long Green Chiles, cut into small circles
1-2 fresh Red Chile OR Thai chiles, cut into small circles
1-2 Garlic cloves , mashed well
1 Tbsp Soy sauce
1 Tsp Sesame oil
2 Tsp Black Vinegar
1 pinch Salt or to taste
3 Tbsp hot Water
1 handful fresh Coriander(Cilantro), finely chopped 


Trim the ends of the eggplants and cut into sections around 3-4 inches (8-10 cm) long.

Steam the eggplant until soft (easily pierced with a fork), for about 10 minutes or so. Let cool.

Transfer to a cutting board and cut the eggplant into slender strips and place neatly in a serving bowl.

Make the sauce: Heat the vegetable oil if using or a tsp of water in a small pan with the chiles and cook for about 1 minute over medium heat or until they are slightly softened. 

Add garlic and cook  for about 1 minute, sprinkling a little water as needed to keep from sticking/burning. 

Remove chile mixture from heat and add the rest of the sauce ingredients and mix well. Pour the sauce over the eggplant and let marinate for at least 15 minutes.

Baste the eggplant with the sauce and garnish with coriander leaves before serving. Pour a little of the sauce over each serving.


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