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How to make Egg Plant Salad 涼拌茄子

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.

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Egg Plant Salad 涼拌茄子 油麵 ingredientsingredients_DSC_3147

  • 4x small aubergines (egg plants)
  • ginger
  • spring onion
  • chilli
  • coriander
  • 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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5 comments

  1. Hi Joanne,

    this seems a very delicious summer recipe as it seems very light with these steamed aubergines and just a veggi sauce on top. I will try this for sure and let you know how it turned out. … A colleague of mine eats only vegan these days. Would be a good meal for when he comes around.
    Thanks so much and keep sharing your recipes !!!
    BTW from the rest of my various balcony pak chois I made pickled vegetables (sour green) yesterday, since my large bottling jar from the past winter was all eaten up by now.

    All the very best,

    Steffen (from Germany)

  2. Hi Joanne,

    I am right now sitting here enjoying your absolutely fabulous steamed aubergine recipe -so easy and quickly to make and such a grand dish as it turns out…wonderful!!! I particularly like the sauce. I had quite an amount of spring onions from my balcony plantation, so, I enlarged the amount of ingredients just a bit like 4 tbsp of oyster sauce, a full tbsp of sugar(with some additional Mirin), two tbsp of vinegar etc etc and for colour I add not just a red, but also a yellow chilli. All together I prefer eating this dish warm – a wonderful light summer evening dinner as I expected, great!! I may use this at some point as a warm in-between course for a multiple course menu.
    BTW, I had two middle size to large pak chois left over and cut them longside in halfs and put them into the upper storey of my two storey steamer, the aubergines into the lower one (closer to where the steam is coming from). All the vegetable turned out greatly steamed and well done and it even looks pretty to decorate the pak choi halfs in between the pieces of aubergines. Then the sauce on top of all. Nice combination!! You may want to try that.

    Thanks a lot for sharing your recipes, keep going.

    All the very best,

    Steffen (from Germany)

    • Hi Steffen, Yes I thought since its summer a salad would be a good choice and I hadn’t eaten this Egg Plant Salad 涼拌茄子 for quite a while. Its good to know your balcony garden is doing so well. It would be great if you could share some of the pictures of your version of this salad with the pak choi on top! It’s probably easiest via the Facebook comments feature? Or just reply to the TaiwanDuck FB post?

  3. Hi Joanne,

    the pak choi halfs I just put in between the aubergines on a long big plate to serve (not the pak choi on top of all, just between). Actually, just yesterday I made this recipe again while staying at my Mom’s place for summer break. Due to the fact that we had these huge big aubergines I decided to cut them into pieces instead of leaving them in long halfs for the steamer. That way they were done faster and easier to serve and eat. The pak choi I left in longside cut halfs. The big thing still is the sauce and my Mom loves it a great deal. Since I do not do Facebook etc. I would not know how to send you pics other than to an ordinary email as which I do not have …

    All the very best and keep sharing your recipes,

    Steffen (from Germany)

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