Taiwanese Eggplant Salad

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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