Chinese Eggplant Salad
A humble yet unforgettable summer classic. This dish features silky, steamed eggplant tossed in a rich garlicky dressing. The "hot oil pour" method blooms the aromatics, creating a fragrant, umami-packed sauce that clings perfectly to the tender eggplant strips.
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Servings: 2
Calories: 261kcal
Ingredients
Main Ingredients
- 1 medium-sized eggplant
- 2 tbsp garlic (finely minced)
- 2 tbsp scallions (finely chopped)
- 1 tbsp white sesame seeds
Seasonings
- 2 tbsp neutral oil
- 1 tbsp light soy sauce
- 1 tsp vinegar
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp water
- 1 tsp chilli oil (optional, adjust to your spice preference)
Instructions
- Prepare and steam the eggplants: Wash 1 medium-sized eggplant and trim the ends. Cut lengthwise into halves or quarters, then slice into long thick strips (finger-width). Steam for 8–10 minutes until translucent and soft but not mushy. Let cool for 5–10 minutes, then gently tear each piece into thin strips.
- Prepare the aromatics: In a small heatproof bowl, combine 2 tbsp minced garlic, 2 tbsp chopped scallions, and 1 tbsp white sesame seeds. Set aside.
- Heat the oil and pour: Heat 2 tbsp neutral oil in a small pan over medium heat for 1–2 minutes until shimmery. Carefully pour the 2 tbsp hot oil directly over the garlic, scallion, and sesame mix to let it sizzle and bloom.
- Make the sauce: To the same bowl, add 1 tbsp light soy sauce, 1 tsp vinegar, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tbsp water, and 1 tsp chilli oil (if using). Stir until smooth and glossy.
- Combine and mix: Pour the sauce evenly over the cooled eggplant strips. Gently toss with chopsticks or tongs until coated. Garnish with extra scallions, sesame seeds, or coriander if desired.
Notes
- Avoid watery eggplant: After steaming, you can lightly press the eggplant strips with paper towels to remove excess moisture before adding the sauce. This helps the dressing cling better.
- Chill it: This salad tastes even better slightly chilled — perfect for summer.
- Oil choice: Use a neutral oil with a high smoke point, such as peanut, canola, or sunflower. Olive oil doesn’t work as well as it clashes with Chinese aromatics.
- Make it vegan: Replace 1 tsp oyster sauce with mushroom sauce or soy-based vegetarian oyster sauce.
- Make ahead: This dish keeps well in the fridge for up to 2 days. Store in an airtight container; it actually tastes even better the next day.
- What to Serve It With
- Simple meal — A bowl of plain jasmine rice and a fried egg.
- Noodle base — Cold noodles or rice noodles.
- Protein pairing — Pan-fried tofu or chicken on the side.
- Summer banquet — Part of a meal with other cold dishes like smashed cucumber salad.
Nutrition
Serving: 50g | Calories: 261kcal | Carbohydrates: 18g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 592mg | Potassium: 613mg | Fiber: 8g | Sugar: 8g | Vitamin A: 114IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg