Garlic Eggplant Salad

Name: Garlic Eggplant Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Chinese eggplant, halved; 6 garlic cloves, minced; 2 tbsp light soy sauce; 1 tbsp Chinese black vinegar; 2 tsp toasted sesame oil; 1 tsp chili oil; 2 stems green onion, sliced; 1/2 tsp salt

Steamed eggplant shredded into tender strips and tossed with a flavorful garlic, soy sauce, and black vinegar dressing.

30 minEasyServes 490 cal/serving

ChineseSaladStovetopVeganVegetarianLow CarbKosher-styleNut-FreeDairy-FreeEgg-FreeShellfish-FreePork-FreeCorn-Free

Ingredients

1 lb Chinese eggplant, halved
6 garlic cloves, minced
2 tbsp light soy sauce
1 tbsp Chinese black vinegar
2 tsp toasted sesame oil
1 tsp chili oil
2 stems green onion, sliced
1/2 tsp salt

Instructions

1

Place 1 lb halved Chinese eggplant in a steamer basket over boiling water.
2

Cover and steam for 12 to 15 minutes until tender when pierced with a chopstick.
3

Remove Chinese eggplant from the steamer and allow it to cool slightly.
4

Shred Chinese eggplant lengthways into thin strips and transfer to a serving bowl.
5

In a small bowl, whisk together 6 minced garlic cloves, 2 tbsp light soy sauce, 1 tbsp Chinese black vinegar, 2 tsp toasted sesame oil, 1 tsp chili oil, and 1/2 tsp salt.
6

Pour the garlic sauce over Chinese eggplant and toss gently.
7

Garnish with 2 stems sliced green onion before serving cold or at room temperature.

Questions

Can I make Garlic Eggplant Salad gluten-free?

Yes. The gluten in this entry is 2 tbsp light soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Garlic Eggplant Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Garlic Eggplant Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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