Chinese Eggplant Salad Recipe

Serious Eats
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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe