Freshcepies

Chinese-Style Spicy Eggplant Salad

Name: Chinese-Style Spicy Eggplant Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 pounds medium Chinese eggplants (about 3); 2 tablespoons distilled white vinegar; 4 small fresh red chiles, such as Thai chiles; 3 cloves garlic; 1 medium scallion; 1 teaspoon red pepper flakes; 1/2 teaspoon ground Sichuan peppercorns; 1 tablespoon vegetable or peanut oil; 1 tablespoon soy sauce; 1 tablespoon Chinese black vinegar; 2 teaspoons toasted sesame oil; 1/2 teaspoon granulated sugar; 1/2 teaspoon kosher salt

4 servings

portionen

25 minutes

aktive zeit

40 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 1/2 pounds medium Chinese eggplants (about 3)

2 tablespoons distilled white vinegar

4 small fresh red chiles, such as Thai chiles

3 cloves garlic

1 medium scallion

1 teaspoon red pepper flakes

1/2 teaspoon ground Sichuan peppercorns

1 tablespoon vegetable or peanut oil

1 tablespoon soy sauce

1 tablespoon Chinese black vinegar

2 teaspoons toasted sesame oil

1/2 teaspoon granulated sugar

1/2 teaspoon kosher salt

Anweisungen

Step 1

Trim 3 medium Chinese eggplants. Halve lengthwise, then cut crosswise into 3-inch-wide pieces. Place in a large bowl and cover with room-temperature water. Add 2 tablespoons distilled white vinegar and stir to combine. Place a plate on top of the eggplant to keep the pieces submerged and let soak for 10 minutes. Meanwhile, prepare a steamer and bring the water to a boil over high heat.

Step 2

Remove the eggplant from the water, and place in the steamer in an even layer. Cover and steam until tender and easily pierced with a chopstick or fork, about 8 minutes. Using tongs, transfer the eggplant to a colander. Once well-drained and cool enough to handle, tear each piece in half lengthwise with your hands and place in a serving bowl.

Step 3

Prepare the following, adding them to a medium heatproof bowl as you complete them: Slice 4 fresh small red chilis into thin rounds, finely mince 3 garlic cloves, thinly slice 1 medium scallion, add 1 teaspoon red pepper flakes and 1/2 teaspoon ground Sichuan peppercorns, and stir to combine.

Step 4

Heat 1 tablespoon vegetable or peanut oil in a small saucepan over medium-high heat until shimmering. Immediately pour into the chile mixture and stir to combine. Add 1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar, 2 teaspoons toasted sesame oil, 1/2 teaspoon granulated sugar, and 1/2 teaspoon kosher salt. Stir to combine.

Step 5

Pour the chile mixture over the eggplant and gently fold to combine. Let sit for at least 20 minutes, or refrigerate for up to 2 days to let the flavors meld before serving.

Nährwertangaben

Portionsgröße

Serves 2

Kalorien

224 cal

Gesamtfett

12.2 g

Gesättigtes Fett

1.9 g

Ungesättigtes Fett

0.0 g

Transfett

Cholesterin

0 mg

Natrium

923.1 mg

Gesamtkohlenhydrate

27.8 g

Ballaststoffe

11.5 g

Zucker insgesamt

15.6 g

Eiweiß

5.3 g