Name: Chinese Eggplant Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 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 1/2tablespoons (22ml) seasoning oil from the Chinese all-purpose vinaigrette recipe; 1 1/2tablespoons (22g) chili 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

Ingredients

(Servings: 2)

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 1/2tablespoons (22ml) seasoning oil from the Chinese all-purpose vinaigrette recipe

1 1/2tablespoons (22g) chili 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

Chinese Eggplant Salad

Ingredients

Steps

Nutrition Facts

Comments

Chinese Eggplant Salad

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts