Eggplant Salad

This refreshing Chinese-style eggplant salad is a perfect blend of tender, blanched eggplant and a savory-sweet dressing. The dish highlights the natural creaminess of the eggplant, enhanced by garlic, soy sauce, and a touch of vinegar. It&# 226;ÂÂs light, flavorful, and ready in under 30 minutes, making it an ideal side dish for summer meals or a quick weeknight dinner. Serve it chilled or at room temperature for the best experience.

Cuisine: Chinese

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 25.0

Dietary: Vegetarian

Description

This refreshing Chinese-style eggplant salad is a perfect blend of tender, blanched eggplant and a savory-sweet dressing. The dish highlights the natural creaminess of the eggplant, enhanced by garlic, soy sauce, and a touch of vinegar. It&# 226;ÂÂs light, flavorful, and ready in under 30 minutes, making it an ideal side dish for summer meals or a quick weeknight dinner. Serve it chilled or at room temperature for the best experience.

Ingredients

4 Long Chinese eggplants

Directions

1
Wash the Chinese eggplants and trim off the stems. Cut them into uniform pieces, such as quarters lengthwise or bite-sized chunks.
2
Bring a pot of water to a boil. Add the eggplant pieces and blanch for 3-5 minutes until they are tender but still hold their shape.
3
Drain the eggplant well and let it cool completely. You can place it in an ice bath to speed up the cooling process and maintain texture.
4
In a small bowl, prepare the dressing by mixing soy sauce, rice vinegar, minced garlic, a drizzle of sesame oil, and a pinch of sugar. Adjust the seasoning to taste.
5
Place the cooled eggplant in a serving bowl. Pour the dressing over the eggplant and toss gently to coat evenly.
6
Garnish with toasted sesame seeds and fresh cilantro if desired. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 25.0kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 5.9g2%
Dietary Fiber 3.0g12%
Sugars 3.5g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, eggplant, eggplants, salad, vegan, vegetables, homemade, easy, quick, blanched, garlic, soy sauce, sesame oil, refreshing, side dish, summer, light, healthy, asian, no-cook

Read it online: https://www.chefs-mate.com/recipe/eggplant-salad-4/