Easy and Quick Chinese Eggplant Salad With Garlic Sauce

Spicy and sour eggplant salad in under 30 minutes. Perfect for as a quick dinner side.

“What is the easiest way to cook eggplant?” I asked my mom this questions a few years ago. And she made this Chinese eggplant salad that night. 

“I can’t think of anything easier than this salad.” But let me tell you, it’s delicious! I am not a big fan of spicy food, but the kick of this dish is spot-on. Even on a hot summer day, this sour and spicy cold eggplant dish is appetizing and alluring.

Easy and Quick Chinese Eggplant Salad With Garlic Sauce

So if you are like me that loves easy and quick eggplant recipe, you will love this beginner-friendly Chinese eggplant salad. What’s better is that you only need eggplant and some kitchen staples. And yes, that’s it! No need for another grocery haul. 

Now let’s make this eggplant salad, shall we?

How to make Chinese eggplant salad?

I have been reluctant to cook eggplant because I hate seeing it turn yellow under heat. Luckily I discovered the tricks from this video to keep its vibrant purple color. 

You can either soak it in vinegar and water or fry it before cooking. Problem solved! Now I am ready to make more eggplant recipes!

Easy and Quick Chinese Eggplant Salad With Garlic Sauce

Ingredients for the Chinese eggplant salad in garlic sauce

Ingredients for the Chinese eggplant salad in garlic sauce
  • Long eggplant, 1, medium-sized
  • Garlic, 4 gloves
  • Dried chilly, 1
  • Ginger, 20 grams
  • Scallion,1
  • Soy sauce, 2 tsp
  • Salt, 0.5 tsp
  • Rice vinegar, 3 tbsp
  • Cooking oil, 1 tsp

Step-by-step instructions

  1. Wash an eggplant. Then half and cut into several chunks.
Step-by-step instructions to make Chinese eggplant salad in garlic sauce
  1. In a bowl, add 2 cups of water and the eggplant. Make sure the eggplant is thoroughly soaked in the water. Then add 2 tablespoons of rice vinegar. Let it soak for 10 minutes.

Note: This step will prevent the skin of eggplant from turning brown while steaming. Your eggplant will still be in pretty purple:)

  1. Bring water to boil in a pot or in a steamer. Put the eggplants on a plate and place it in your steam set up. Steam for 10 minutes.

This is how the eggplant looks like after steaming. The skin turns brown a little but most parts are still purple. I am happy with the results:)

Step-by-step instructions to make Chinese eggplant salad in garlic sauce
  1. Take out the eggplant and let it cool down. Rip the eggplant chunks into thin slices on a plate. Squeeze the water out and set aside for late.
Step-by-step instructions to make Chinese eggplant salad in garlic sauce
  1. Mince the garlic and dried chilly.
  2. On a pan, heat 1 teaspoon of cooking oil over medium-high heat. Add the minced garlic and chilly and stir-fry for 1 minute or till fragrant. 
  3. Add 2 teaspoons of soy sauce, 1 tablespoon of rice vinegar and 0.5 tablespoons of salt. Give it a stir to mix everything evenly.
  4. Pour the sauce onto the eggplants and sprinkle the chopped scallions on top. And we are done! Enjoy!
Step-by-step instructions to make Chinese eggplant salad in garlic sauce

Have you made this Chinese eggplant salad?

If you do, tell me how it goes! Do you love it? Also, feel free to leave your thoughts or questions in the comment. Happy cooking!

Chinese eggplant salad with garlic sauce

Chinese Eggplant Salad With Garlic Sauce

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Spicy and sour Chinese eggplant salad ready in 30 minutes.

Ingredients

  • Long eggplant, 1, medium-sized
  • Garlic, 4 gloves
  • Dried chilly, 1
  • Ginger, 20 grams
  • Scallion,1
  • Soy sauce, 2 tsp
  • Salt, 0.5 tsp
  • Rice vinegar, 3 tbsp
  • Cooking oil, 1 tsp

Instructions

  1. Wash an eggplant. Then half and cut into several chunks.
  2. In a bowl, add 2 cups of water and the eggplant. Make sure the eggplant is thoroughly soaked in the water. Then add 2 tablespoons of rice vinegar. Let it soak for 10 minutes.
  3. Bring water to boil in a pot or in a steamer. Put the eggplants on a plate and place it in your steam set up. Steam for 10 minutes.
  4. Take out the eggplant and let it cool down. Rip the eggplant chunks into thin slices on a plate. Squeeze the water out and set aside for late.
  5. Mince the garlic and dried chilly.
  6. On a pan, heat 1 teaspoon of cooking oil over medium-high heat. Add the minced garlic and chilly and stir-fry for 1 minute or till fragrant. 
  7. Add 2 teaspoons of soy sauce, 1 tablespoon of rice vinegar and 0.5 tablespoons of salt. Give it a stir to mix everything evenly.
  8. Pour the sauce onto the eggplants and sprinkle the chopped scallions on top. And we are done! Enjoy!

Notes

Switch soy sauce with vegan soy sauce to make a vegan version

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 878mgCarbohydrates: 29gFiber: 7gSugar: 9gProtein: 3g

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