This time of year, holiday tables tend to be loaded with rich, cozy dishes — slow cooked braises, roasts, creamy casseroles, buttery desserts — and while that’s absolutely part of the joy, it’s also when something light and crisp becomes especially welcome. This Shrimp and read more
Ahhhh, Christmas in Miami. Twinkling lights wrapped around palm trees swaying in the balmy tropical air, light-up flamingos glowing from your neighbor’s lawn, and “snow” trucked in for kids who’ve never needed a winter coat. Christmas in Miami just hits different. And with our famously read more
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.
Dressing:
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.
*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
When the weather is hot and sticky, I crave cool, crunchy, and refreshing flavors. Enter Stuffed Cucumber Kimchi (Oi Sobaegi)—a summertime staple in Korea that’s as vibrant as it is addictive. Think crisp cucumbers bursting with a garlicky, spicy filling of chives, carrots, and gochugaru. read more
The mountains of end of season blueberries have been calling my name at the grocery store and I’m trying to gobble them down as quickly as possible. And what better way to answer than to make blueberry muffins? I wanted the perfect recipe — tender read more
If you’re looking for a light, bright, flavor-packed dish that’s perfect for summer, this Chilled Shrimp with Asian Pesto has your name all over it. Sweet, juicy shrimp are gently poached in a fragrant bath of herbs and aromatics, then paired with a bold and herbalicious pesto that’s a little nutty, a little creamy, and totally addictive. I’m talking cilantro, cashews, lemongrass, and just enough fish sauce to keep things funky—in the best way. It’s cool, refreshing, and ideal for entertaining or a no-stress dinner that still feels special. You can make everything ahead and serve it cold, making it perfect for a potluck dinenr. We are entering the real dog days of summer and eating cold food is just the vibe right now, so let’s get into it.
The first step is to make the pesto. But this is not your Nonna’s pesto. This vibrant green sauce is bursting with bold, Southeast Asian-inspired flavor. It’s rich, herbaceous, a little funky, and endlessly versatile. Use it as a dip for grilled meats or veggies, smear it on sandwiches, drizzle it over noodles or rice bowls, or toss it with roasted potatoes. Once you’ve got a jar in the fridge, you’ll keep finding excuses to spoon it onto everything.
Start by soaking the cashews. This make them easier to blend.
Then everything gets blended in a food processor. (If you have a high speed blender you could use that instead.)
Toss the cilantro, lemongrass, and garlic into the bowl of your food processor:
Juice the lemon, which adds a burst of citrusy flavor but also helps the cilantro stay green.
Then add the salt:
Then add the oil. I like to use avocado, but canola would work well here too.
Now comes the funky powerhouse, the fish sauce! It’s only a little bit but it really adds umami depth to this pesto.
Lastly toss in the cashews and the mayo. I know mayonnaise may seem like a strange ingredient in pesto, but hear me out. It adds a subtle creaminess and since I use a very small amount of oil, especially compared to the half cup or more that is traditionally used in an Italian style pesto, the little bit of mayo helps everything bind together. Trust the process!
Now that everything is in the processor it’s time to give it whirl:
You may need to scrape down the sides of the bowl and mix it again.
Scrape the Asian pesto into a bowl and put it in the fridge to chill while you prepare the shrimp.
Poaching the shrimp gently in an aromatic broth keeps them juicy, tender, and perfectly cooked—no rubbery shrimp here! It also subtly infuses them with flavor, since I poach them with cilantro and aromatics. Plus, it’s an easy, fuss-free method that works like a charm every time.
Combine the poaching ingredients to a large pot and bring to a simmer.
Cover the pot and simmer for 20 minutes:
At this point you can strain the poaching liquid to get rid of all the solids, but I find it easier to just poach the shrimp with everything. Bring it back to a boil and add the shrimp:
Turn off the heat and stir the shrimp. Let the poach for precisely 3 minutes-this is the sweet spot to get them perfectly cooked through and tender without overcooking.
Drain the shrimp.
Rinse them under cold water if, like me, you poached them along with the aromatics, and put them in the fridge until cold. I like to pile these onto a serving platter and serve with the pesto alongside.
These are begging to be served with my Yuzu Margaritas, for a perfect summer nosh. Let me know what you enjoy them with, we love hearing from you. And don’t forget to tag us in your pics @funkyasiankitchen, I want to see what’s cooking in YOUR kitchen!
Ingredients:
Pesto Ingredients:
Poaching Ingredients:
Make the Pesto Cover the cashews with water and soak for 45 minutes until soft. Drain and set aside.
Combine all of the pesto ingredients, including the soaked cashews, into the bowl of a food processor. Process until the mixture is ground to a chunky paste. Scrape the pesto into a bowl, cover, and refrigerate until ready to use.
Make the poaching liquid Combine the poaching ingredients into a large pot and bring to a simmer over high heat. Lower heat to medium, cover with a lid, and simmer for 20 minutes. Pour the liquid through a colander and discard the solids. Return the poaching liquid to the pot. (I am lazy and do not strain out the solids but instead continue on to the next step, leaving the aromatics in the pot. You can do the same, but know that some of the cilantro stems may stick to the shrimp after cooking down.)
Poach the shrimp Bring the poaching liquid to a boil over high heat. Add the shrimp and stir to combine. Turn the heat off and set a timer for 3 minutes. The shrimp will cook in the hot liquid without overcooking the shrimp. Drain the shrimp in a colander, discard liquid, and place the shrimp in the fridge until cold.
Transfer the shrimp to a serving plate and serve with the pesto on the side. Serve chilled shrimp with Asian pesto immediately.
Keywords: pesto, herbs, shrimp, chilled, summer, lemongrass
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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