Even though the calendar says fall and pumpkin spice everything is everywhere—here in South Florida it still feels like summer most days. Luckily, eggplant is one of those late-summer-into-fall vegetables that bridges the gap between seasons beautifully. That’s why I love having light, chilled dishes like this eggplant salad in the rotation. It’s cooling and refreshing, yet still deeply savory and satisfying. In Chinese cooking, it’s common to serve simple vegetable dishes dressed with bold sauces, and this salad borrows from that tradition: tender strands of eggplant soak up a punchy mix of black vinegar, soy sauce, sesame oil, and sweet fermented garlic. A touch of chili heat keeps things lively, while a sprinkle of scallions makes it fresh and vibrant. Steaming the eggplant in the microwave not only keeps the kitchen cool, it renders the most luscious and silky eggplant you’ve ever had. It’s the kind of side you can prep ahead and keep in the fridge, ready to serve alongside rice, noodles, or grilled meats whenever you need something quick, flavorful, and unexpected. I’ve known this Chinese-style Eggplant Salad to sway even the most diehard eggplant haters, so let’s get into it.
Do you ever go grocery shopping and pick up random new things? Maybe that’s just me, but I love looking at the end caps and bottom of shelves for foodie treasures that are waiting to be discovered. And this salad came about because I bought some fermented black garlic at Trader Joes and wanted to try it out. Many years ago, black garlic was trending in Japan but I never got the chance to try it. So when I saw it locally, I knew it was going straight into my shopping cart. For those of you who’ve never tried it, black fermented garlic is kind of nutty and sweet, yet pungent. And this simple dressing really highlights the umami-packed, mellow sweetness of the garlic.
Speaking of dressing, it’s really what brings everything together and takes the salad from basic to special. Supporting the black garlic are other pantry ingredients like Chinese black vinegar, which brings a deep, tangy richness that balances the natural sweetness of the eggplant, soy sauce, sesame oil, and a touch of white pepper. These ingredients create a bold, layered flavor that clings beautifully to the silky eggplant. (If you don’t have black vinegar you can sub a little balsamic vinegar mixed with rice vinegar to mimic some of that sweet, malty flavor.)
Add soy sauce to a bowl:
Add the black vinegar:
Add the fermented black garlic (I get mine from Trader Joe’s):
Add the ground white pepper. While I love the earthy, funky depth that white pepper adds, you could use black pepper in a pinch.
Finish it off with the toasted sesame oil. Give everything a good stir and set it aside.
Now that the dressing is ready it’s time to prepare the eggplant. I’m using Chinese eggplant for this recipe. I think most people don’t like eggplant because they’ve only tried the giant American ones. I implore you to try a Chinese or Japanese eggplant first before giving up. They have soft skin, very few seeds, and supple easy to cook flesh that’s sweet not bitter (no salting, draining, or any nonsense).
Cut the eggplants into several logs:
Slice the logs in half, lengthwise:
Now it’s time to prep the chili pepper. You can choose your own spice adventure here. If you want just a mild tingle-go for a Fresno or red jalapeno. If you really like it spicy, choose a bird’s eye or Thai chili.
First remove the stems and the seeds:
Cut the pepper into strips:
Add the eggplant and peppers to a large bowl:
Sprinkle the salt over the veggies:
Pour in the Shaoxing wine:
Mix with clean hands:
Put the veggies in a microwave safe bowl and cover with plastic wrap:
Microwave for 5 minutes, and then let it sit for another 2 minutes:
Carefully remove the plastic wrap (no one likes a steam burn!) and use two forks to shred the eggplant. It should shred into strands just like chicken.
Refrigerate the eggplant until chilled. You can make this ahead a couple days, just hold off on dressing it until you’re ready to serve.
Mix thoroughly and then garnish with the scallion:
This Chinese-Style Eggplant Salad is light, refreshing, and full of bold flavor and craveable textures. Give it a try and let me know what you think. And don’t forget to tag us in your pics @funkyasiankitchen!
Looking for more inspired summer to fall salad ideas? Check out my Wild Mushroom Salad or this Brussels Sprouts one.
Chinese-style Eggplant Salad
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: serves 2-3 1x
- Category: small plates, sides, salads
- Cuisine: Chinese
Ingredients
- 2 large chinese eggplant
- 1 small mild or medium chili pepper
- 2 Tablespoons Shaoxing Rice Wine
- Salt to taste
- 1 scallion minced for garnish
Dressing:
- 3 Tablespoons black vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoon minced black fermented garlic
- 1 Tablespoon sesame oil
- A couple dashes of ground white pepper
Instructions
Make the dressing Combine the vinegar, black garlic, soy sauce, white pepper, and sesame oil. Set aside.
Prepare the eggplant and chili Wash and then trim the base of the eggplant. Cut it into 3-4 pieces lengthwise. Then slice the eggplant logs in half lengthwise. Place the eggplant in a large bowl. Cut the chili in half, discard the stem and seeds, and slice the chili. Add it to the eggplant and season with a couple dashes of salt and the Shaoxing wine. Toss the eggplant with your hands to combine. Transfer to a microwave safe plate and cover with plastic wrap.
Microwave the eggplant for 5 minutes and let sit for another 2 minutes. Unwrap the plate and pour off any liquid. Shred the eggplant with two forks into long chunky strands, like you would chicken. Refrigerate until cold.
Dress the salad Pour the dressing over the eggplant/chilis and gently combine. Arrange on a platter and garnish with scallions before serving.
Notes
*You can make the eggplant and dressing ahead of time and refrigerate separately. Do not add the dressing until ready to serve as it will make the salad watery and make the vegetables taste pickled.
*If you cannot find black garlic, you can substitute two cloves of roasted regular garlic or even 1 clove of raw garlic. Mince either finely and mix it into the sauce before using.
*Shaoxing wine is a Chinese rice wine you can find in Asian groceries. It has some salt in it which allows it to be sold as food, without a liquor license. I don’t even think I’ve ever seen it at a liquor store. If you cannot find it, you can substitute some dry sherry or sake.
Keywords: eggplant, chilled, fall, summer, salads, easy, quick, vegan, liángbàn qiézi
