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.


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

Stay tuned for more Taiwanese gardening, shopping, advice and cooking! Please join us on Facebook and you will hear about our new recipes and videos first!