After finding a great collection of egg plants at the market Joanne was inspired to make this ‘salad’. Unlike a salad you might otherwise throw together this recipe requires you to cook your main ingredient – and you can enjoy the whole dish either hot or cold. The egg plants are steamed until tender and topped with a rich hot sauce. In Taiwanese tradition this is served as a cold side dish. If you are vegetarian you can swap out the oyster sauce for some think soy sauce.
- 4x small aubergines (egg plants)
- spring onion
- half a tsp of sugar
- 1 tbsp vinegar
- 3 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1 tbsp. boiling water
- 3 tbsp very hot oil.
How to make Egg plant salad 涼拌茄子 Taiwanese style, cooking video
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