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Taiwanese Eggplant Salad
At a Glance
- Total
- 45 min
- Servings
- 4 servings
Categories
- Salads
- Side Dish
- Taiwanese
- Steaming
Dietary
- Vegan
Allergens
- Fish
- Mollusks
- Sesame
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Taiwanese eggplant salad made with Chinese eggplants, garlic, and chili pepper.
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Equipment
Steamer, mixing bowl, saucepan
Ingredients
- 6 Chinese eggplants
- 1 bulb garlic
- 1 chili pepper
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Instructions
Top Eggplants and slit down all sides through skin and steam for 15 minutes.
mix together Garlic, chili, ginger, cilantro, sugar, fish sauce, sesame oil, vinegar, and oyster sauce in a bowl.
heat olive oil and add to sauce.
Add Hot water and stir.
Cool Eggplant in ice water bath, drain and serve with sauce.
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