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