Chinese-Style Steamed Eggplant Salad recipe - ingredients, nutrition and when to eat it
This Chinese-style side dish is made by steaming eggplant until tender, then tossing it with garlic, soy sauce, and vinegar.
This Chinese-style side dish is made by steaming eggplant until tender, then tossing it with garlic, soy sauce, and vinegar. The soft, juicy eggplant absorbs the tangy, savory seasoning and garlic aroma, making it a simple accompaniment to rice.
Chinese · 20 minutes to cook
Nutrition (per 225g serving): 116.2 kcal · protein 4g · carbohydrate 12.3g · fat 6.4g · sodium 1200.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don't steam the eggplant too long or it will turn mushy. Take it out when a chopstick slides in easily but the pieces still hold their shape.
Tips: Season it while warm so it absorbs the flavors well. Let it chill briefly in the fridge for a brighter tang.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp