Taiwanese Eggplant Salad | 涼拌茄子

A healthy, super easy 10-minute eggplant salad with tips and tricks of keeping
the eggplants perfectly purple and beautiful. The eggplant is boiled to the
perfect texture, chilled then mixed with a classic savory, nutty,
garlicky Taiwanese dressing. This dish is perfect for summer and easy to make
ahead if you're entertaining guests.

Servings: 4 people

Author: Choochoo-ca-Chew

Prep Time
5 minutes

Cook Time
5 minutes

Total Time
10 minutes

Course:

Cuisine:

Taiwanese Asian Vegetarian

Keywords:

Vegan salad Asian easy Eggplant

🧂 Ingredients

3 Long Asian Eggplants

PingTung Long or Oriental Express
3 TBsp Soy Sauce
1 TBsp Rice Vinegar
1 TBsp Sugar
1/2 TBsp Toasted Sesame Oil
4 Cloves of Garlic

Minced
1 Thai Red Chili

Chopped
1 Small bunch of Cilantro

Chopped, about 1/4C

Instructions

1 Bring a large pot of water to boil. Add 1tsp of salt to the boiling water, add
the eggplants (cut to a length that will fit in the pot). Add a plate or
something heavy to keep the eggplants submerged in water but not touching the
bottom of the pot. Boil for 5 minutes.
2 Prepare a mixing bowl filled with cold water. Remove the cooked eggplants from
boiling water into the mixing bowl immediately to cool the eggplants.
3 Once the eggplants are cooled down, cut into desired length and size.
4 Mix together all the dressing ingredient and pour over the eggplant, mix well
and serve.