About this Recipe
This chilled eggplant salad is a Taiwanese summer classic, marinated with aromatic Chinese black vinegar, soy sauce, and sesame oil. Chinkiang vinegar is made from glutinous rice and is deeply colored, with a fruity note that complements salads. It’s available at Asian markets and online. Look for Chinese eggplant, which is long, thin, and vibrant purple.
Eggplant is underrated. It’s a great source of dietary fiber, B vitamins and folate, and is rich in minerals such as magnesium, manganese, potassium, and copper that are important for bone health. The phytonutrients in eggplant protect cell membranes and can boost memory function. The purple vegetable is also rich in anthocyanin compounds that, according to many studies can help fight diabetes, neuronal problems, cardiovascular disorders, and cancer.
2 as an appetizer Servings
- 1 Chinese eggplant
- 1/2 Tbsp (7 ml) Chinkiang black vinegar
- 1 Tbsp (15 ml) light soy sauce
- 1 tsp sesame oil
- 2 Tbsp (30 ml) water
- 1 scallion, chopped for garnish
Step 1Trim the ends of the eggplant and cut in half lengthwise, then in half again lengthwise. Cut the wedges crosswise so that they are each a few inches long and 1 inch (2.5 cm) wide. In a hot steamer, steam the eggplant until tender, about 10 minutes. Set aside.
Step 2In a medium bowl, whisk together the black vinegar, light soy sauce, sesame oil, and water. When the eggplant cools down, combine it with the dressing.
Step 3Put the dressed eggplant, covered, into the refrigerator for 1 hour to chill. When ready to serve, transfer to a plate and garnish with scallions.
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