Sichuan-Style Eggplant Salad recipe - ingredients, nutrition and when to eat it
This Chinese side dish pairs tender-cooked eggplant with garlic, vinegar, and chili oil dressing.
This Chinese side dish pairs tender-cooked eggplant with garlic, vinegar, and chili oil dressing. It’s moist, tangy, and spicy, making it a good match for rice and a nice change of pace for lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 222g serving): 105.5 kcal · protein 3.4g · carbohydrate 12.3g · fat 5.5g · sodium 401.5mg
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 until it’s mushy; take it out when a chopstick slides in easily for the best texture.
Tips: Adjust the heat by using less chili oil, and add soy sauce a little at a time to season.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Garlic — 1 clove
- Vinegar — 1 Tbsp
- Chili oil — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Green onion — 1 Tbsp