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5 from 3 votes
Chinese Eggplant Salad Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Chinese eggplant recipe--Spicy Cold Salad
Course: Salad
Cuisine: Sichuan cuisine
Keyword: Eggplant
Servings: 2
Calories: 170 kcal
Author: Elaine
Ingredients
  • 2 long eggplants
  • 4 to 8 fresh long chili peppers , cut into small circles
  • 1 red long chili pepper or 2 Thai chili peppers , cut into small circles
  • 3 garlic cloves , mashed
  • 1 small bunch coriander , finely chopped (leave some leaves for decoration)
  • 1 tbsp. vegetable cooking oil
Sauce
  • 1 tbsp. light soy sauce
  • 1 tbsp. sesame oil
  • 2 tsp. black vinegar
  • 1 tsp. salt or as needed
  • 3 tbsp. boiled warm water
Instructions
  1. Cut the two ends of the eggplants and then into sections around 8 to 10 cm long.
  2. Set up the steamer and steam the eggplant for around 15 minutes or until soft (you can easily insert a chop sticker inside).
  3. Transfer out after cooling down and cut the eggplant into strips and lay the strips one by one on the serving bowl. I am using chopstickers.
  4. Prepare a pan, heat up around 1 tablespoon of vegetable cooking oil. Add red peppers and red peppers in to stir fry for around 1 minute over medium fire or until they become slightly soft. Add mashed garlic to fry for around 1 minute.
  5. Transfer all the content in the pan to your sauce bowl.
  6. Add other ingredients for the sauce and mix well. Garnish chopped coriander. Pour the sauce over the serving bowl, set aside so the eggplant can be soaked in the sauce for around 10 minutes to 20 minutes.
  7. Decorate with coriander leaves before serving.
Nutrition Facts
Chinese Eggplant Salad Recipe
Amount Per Serving
Calories 170 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Sodium 1373mg60%
Potassium 235mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 280IU6%
Vitamin C 40.3mg49%
Calcium 20mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.