Chinese Eggplant Salad
Chinese Eggplant Salad (凉拌茄子) is one of my favourite dish all year. This eggplant dish is delicious, easy to make, and healthy. I am going to share with you an easy and fail-proof recipe on how to cook Chinese eggplant salad. Chinese eggplant salad is a refreshing and healthy cold appetizer and serves as a side dish in many Asian cuisines. In this recipe, I use green lime to replace vinegar to pickle the eggplant as it is a healthier natural ingredient. I always cook this dish whenever I bought fresh eggplant from the market.
Servings: 2 peoples
Ingredients
Main Ingredients
- 2 eggplants medium-sized
- 6 green limes small
- 1 chili small
- 5 - 6 shallots small
Seasoning
- 1 tbsp shallots oil recipe refer to the previous post
- 3 tbsp soy sauce
Instructions
- Mix the source: squeeze 6 lime juices, 3 tbsp of soy sauce, 1 small chili. Set aside.
- Bring a pot of water to a boil. Add in the eggplant. Close the lids and boil for 10 minutes.
- Drain the eggplant. Set aside and let it cool down (around 10 minutes).
- Roughly remove the eggplant skin.
- Use the fork to tear the eggplant into thin strips.
- Pour in the sauce.
- Add 1 tbsp of shallot oil.
- Add 1 tbsp of crispy fried shallots. Mix well.
- Done and serve.
