Chinese Eggplant Salad
Eggplant is one of the treasure purple food that loved by Chinese people. And it tastes really good no matter in salad, stir-fries or braising recipes. If you love restaurant Chinese food or take out, you may see eggplant in hot garlic sauce on many menus. That’s one of the most popular eggplant recipes in Sichuan cuisine known as Yu Xiang Eggplant in Chinese.
- 2 long eggplants
- 4 to 8 fresh long chili peppers, cut into small circles
- 3 garlic cloves, mashed
- 1 small bunch coriander, finely chopped
- 2 tablespoons seseam seed
- 1 tablespoon vegetable cooking oil
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons black vinegar
- 1 teaspoon salt or as needed
- 3 tablespoons boiled warm water
- your favorite hot oil/ hot sauce to taste
Step 1: Cut the two ends of the eggplants and then into sections around 8 to 10 cm (3 to 4 inches) long.
Step 2: Wrap the eggplants and plate with plastic wrap. Microwave on high for 2 minutes until soft (you can easily insert a chop sticker inside).
Transfer out after cooling down and cut the eggplant into strips.
Step 3: Transfer all the content for the sauce to your sauce bowl.
Step 4: Add eggplants to the sauce and mix well.
Garnish with seseam seeds and chopped coriander and serve.