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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