Chinese Eggplant Salad Recipe

Ingredients

• 2 small long eggplants (, or one large one)
• 1 tbsp. white vinegar (, for soaking optional )
• fresh chili peppers ( 1 red and 1 green| cut into small circles)
• 1 tsp. minced ginger
• 3 garlic cloves ( , mashed)
• 1/2 tbsp. toasted sesame seeds
• 1 tsp. chili powder (, optional)
• 1 tsp. chopped scallion white
• 2 tbsp. vegetable cooking oil
• 2 tbsp. light soy sauce
• 1 tbsp. sesame oil
• 2 tsp. black vinegar
• 1/4 tsp. salt or as needed
• 1 tbsp. boiled warm water
• 1/4 tsp. sugar

Instructions

1. 1

   --- Prepare and soak the eggplant ---

2. 2

   Cut the eggplants into halves and further into small wedges. Soak in large pot of water with 1 tablespoon of white vinegar.

3. 3

   --- Make the sauce ---

4. 4

   Add garlic, ginger, scallion white, pepper powder, toasted sesame seeds and fresh pepper circles in a bowl and then drizzle around 2 tablespoons of hot oil on top. Mix in light soy sauce, sugar, black vinegar, sesame oil and 1 tablespoon of clean water. Set aside to combine for a while.

5. 5

   --- Steam the eggplants ---

6. 6

   Transfer the soaked eggplants to a steamer, try to keep some space among each one. If you get a larger steamer, lay only one layer is the best option. Heat water to a boiling firstly and then place the steamer on. Steam for 10 minutes. You will get cloud like steamed eggplant wedges.

7. 7

   --- Serve ---

8. 8

   Set up the eggplants in serving plate and then pour the sauce on top.