Saturday, August 16, 2008

Chinese Eggplant Salad

Chinese Eggplant Salad 6

Eggplants are just so vibrantly purple. The only problem is that they cook up gray and mushy. :( But that's OK, I can work with that. This recipe was something quick and easy that I threw together while I was preparing the other eggplant for another dish. I'm not even sure if it's really Chinese except that I dressed it simply with Chinese ingredients - a few drizzles of soy sauce, Chinese black vinegar, and sesame oil. It's probably more of a side dish than a salad, but Chinese eggplant side dish doesn't sound very appealing. So Chinese eggplant salad it is.



Aubergines for my Brit and Aussie readers. :)


Chinese Eggplant Salad 1

Chinese Eggplant Salad

You'll need:
1 Japanese eggplant
2 tsp soy sauce
2 tsp Chinese black vinegar, or any vinegar of your choice
1 tsp sesame oil
1/2 tsp sesame seeds

Cut off stem. Prick the eggplant all over with a fork.


Chinese Eggplant Salad 2

Steam for about 15 minutes, or longer if you want the eggplant extra soft. My bamboo steamer has two layers, can you guess what else I'm making?


Chinese Eggplant Salad 3

See? Grey and mushy.


Chinese Eggplant Salad 4

Peel off the skin and toss. Tear the rest of the eggplant into strips.


Chinese Eggplant Salad 5

Lay the strips into a bowl. Add about 2 tsp soy sauce, 2 tsp Chinese black vinegar, and 1 tsp sesame oil. Sprinkle about 1/2 tsp sesame seeds.


Chinese Eggplant Salad 6

Serve it slightly warm with rice, or cold as a simple salad.

Enjoy!

I'm submitting this recipe to No Croutons Required, a food blogging event alternately hosted by Lisa's Kitchen and Tinned Tomatoes, celebrating vegetarian soups and salads.

The challenge this month is to make a dressing.


*****
1 year ago today, Frijoles Negros (Cuban Black Beans).

7 comments:

  1. whoa! simple but tasty idea!

    i've grown to love eggplants now...i used to haaaaate it before

    ReplyDelete
  2. U always make dishes like that look so easy. I'm not a big fan of this salad but I do appreciate reading the step by step instructions to know how it is being made.

    ReplyDelete
  3. I rarely eat eggplant, but this sounds like a fine way to enjoy it. Thanks for participating this month!

    ReplyDelete
  4. I've made this once and absolutely loved it. Isn't it one of the Korean banchans as well?

    ReplyDelete
  5. MCR,
    I think eggplants are an acquired taste for many people.

    Daphne,
    Haha. You don't have to like everything I post about. :P

    Lisa,
    Thanks for getting me to eat more vegetables! :)

    Hedgehog,
    I've never had it with panchan. The dressing is similar to most of the panchan I've made though.

    ReplyDelete
  6. I bet it tastes fabulous, even if it isn't the best colour!
    Thanks for submitting your dressing to No Croutons Required. Good Luck :)

    ReplyDelete
  7. Holler,
    It was so hard to make grey look appetizing! :P

    ReplyDelete

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