Taiwanese Eggplant Salad
Ready In: 45 mins
Serves: 4
Ingredients
- 6 Chinese eggplants
- 1 bulb of garlic
- 1 chili pepper
- 1 tablespoon ginger
- 1⁄2 cup cilantro
- 1⁄2 teaspoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon vinegar
- 3 tablespoons oyster sauce
- 3 tablespoons olive oil
- 1 tablespoon hot water
Directions
- Top Eggplants and slit down all sides through skin and steam for 15 minutes.
- mix together Garlic, chili, ginger, cilantro, sugar, fish sauce, sesame oil, vinegar, and oyster sauce in a bowl.
- heat olive oil and add to sauce.
- Add Hot water and stir.
- Cool Eggplant in ice water bath, drain and serve with sauce.
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