Green papaya slaw is one of those dishes that somehow manages to be light, creamy, crunchy, and deeply satisfying all at once. Inspired by the bright, crunchy papaya salads you’ll find across Southeast Asia, this version leans creamy thanks to a coconut milk–based dressing. If read more
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
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
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 read more
When it’s a million degrees out and even the thought of turning on the stove makes you sweat, this Chilled Watermelon Cucumber Soup comes to the rescue. It’s light, hydrating, and bursting with flavor—basically the edible version of jumping into a cold pool. Crisp cucumbers get tossed with punchy and vibrant aromatics like ginger, garlic, and chili, then mellowed out with cool water and sweet, juicy watermelon. A handful of ice cubes chills it all the way down, while toasted sesame seeds give it a nutty little finish.
This recipe is loosely inspired by oi naengguk, a chilled Korean cucumber soup that’s traditionally served icy cold in the summer. But I gave it a little Funky Asian Kitchen twist—with sweet watermelon, a touch of soy, and a hit of heat—to turn it into something totally refreshing and a little unexpected. It’s part salad, part soup, and 100% what your summer needs so let’s get into it.
The cucumbers are the base of this soup. I prefer to use the English ones over the waxy standard ones. For one, they don’t need to be peeled, and their thin skin and nearly seedless interior make prep a breeze. Plus, they’re nice and crisp without being watery, which helps keep the soup light but still full of crunch. Once the cucumbers are cut into matchsticks, they get tossed with a mix of garlic, salt, soy sauce, ginger, scallions, chili, and rice vinegar. Letting them sit for a few minutes draws out their liquid, which turns into the light, flavorful broth for Chilled Watermelon Cucumber Soup—no stock or simmering required.
First I cut the cucumber into thin slices:
Then I stack the slices and make matchsticks:
Now it’s time to add all the flavor boosting seasonings, starting with the minced garlic and ginger:
And green onions:
Next comes the salt:
Then I add soy sauce. If you want to keep this gluten free just make sure you’re using a soy sauce that doesn’t contain any wheat.
A little bit of sugar helps balance all the flavors:
Some nice freshly ground black pepper gets added to the mix:
And finally a dollop of rice vinegar:
Give it all a good stir:
Let it sit for about 5 minutes so the seasonings can draw out the moisture from the cucumbers, resulting in this flavorful liquid. I add the cucumbers and their juice to a large serving bowl:
Then I pour in the cup of cold water:
Then I quickly cube the watermelon. (Hang on to the rind and make Watermelon Rind Kimchi!)
The watermelon gets added to the cucumbers:
And garnished with some sesame seeds:
Then to really cool things down, add the ice cubes. I know this seems weird, but trust the process!
Then it’s time to serve your refreshing, hydrating, and icy soup.
I hope this Chilled Watermelon Cucumber Soup helps you keep your cool this summer. Try it out and let me know what you think, and tag us in your pics at funkyasiankitchen, we love seeing your creations!
Looking for some more low cook/no cook dishes? Check out my Tofu Terrine, Tropical Overnight Oats, or this Chicken Salad.
Ingredients:
Seasoning:
Prepare the cucumber: Cut the cucumber into thin slices. Then stack the cucumbers and slice through them to yield thin matchsticks. Place the cucumbers in a bowl.
Season the cucumbers: Add the seasoning ingredients to the cucumbers and stir to combine. Let the cucumbers sit for 5 minutes. This will draw out some liquid and create the base of your soup.
Pour the cucumbers into a large bowl with all of the juice. Pour the water over the cucumbers and gently stir to combine.
Add the watermelon to the center of the bowl.
Sprinkle some of the sesame seeds on top.
Drop the ice cubes into the soup and serve Chilled Watermelon Cucumber Soup immediately.
*You can also make individual servings of the soup. It is easier to make the cucumber soup first and then portion the soup into the soup bowls before finishing the final steps.
Keywords: chilled, no cook, summer, watermelon, cucumber, soup
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.
Recent Comments