Chinese Eggplant Salad

Chinese Eggplant Salad is a refreshing and vibrant dish that combines tender eggplant with a zesty, savory dressing. This unique salad is perfect as a side or a light main course, showcasing the delightful umami flavors of Chinese cuisine.

Ingredients

• Chinese eggplant - 300 grams
• Garlic - 2 cloves, minced
• Red chili - 1, thinly sliced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Sugar - 1 teaspoon
• Cilantro - 2 tablespoons, chopped
• Green onion - 2, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Wash the Chinese eggplant and cut it into 1-inch long pieces.
2. Bring a pot of water to a boil and add a pinch of salt. Blanch the eggplant for about 3-4 minutes until tender.
3. Drain the eggplant and immediately transfer it to a bowl of ice water to stop the cooking process. Let it cool for 5 minutes.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, sliced red chili, salt, and pepper to create the dressing.
5. Once the eggplant is cool, drain it and gently pat it dry with a paper towel.
6. In a large mixing bowl, combine the cooled eggplant, chopped cilantro, and green onion.
7. Pour the dressing over the eggplant mixture and toss gently to combine.
8. Let the salad sit for at least 10 minutes to allow the flavors to meld together before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, eggplant helps to reduce inflammation and improve heart health.
• High in dietary fiber, this salad supports digestive health and aids in weight management.

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