Chinese Eggplant Salad Recipe

Serves: 2 Save

Ingredients (9)

  • 2 small Chinese eggplant (about 12 ounces; 340g total), trimmed and cut into 2-inch lengths (see note)
  • 2 tablespoons (30ml) distilled white vinegar
  • 3 tablespoons (45ml) Chinese light soy sauce
  • 1 1/2 tablespoons (22ml) seasoning oil from the Chinese all-purpose vinaigrette recipe
  • 1 1/2 tablespoons (22g) chile pepper oil, such as Fly By Jing
  • 1 tablespoon (15ml) Chinese Zhenjiang (black) vinegar
  • 1 tablespoon (12g) granulated sugar
  • 3 medium cloves garlic (15g), minced
  • 1 scallion green (10g), sliced thinly on a bias

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