Here’s a super simple, super tasty eggplant salad for all you eggplant lovers. Everyone else, enjoy your cauliflower! 😉
For starters, at the store, look for eggplant with dark purple skin. Try and find ones that aren’t wrinkly. Wrinkly, light purple eggplants are no bueno. You can test my theory out by buying a couple of nice dark, smooth ones and one light-colored one. When you cut them open at home, you’ll see what I mean.
The Malaysian in me, of course, enjoys this dish on white rice. The plainness of the rice makes it possible for me to enjoy every nuanced layer of flavor in this very simple dish.
Find a pretty bowl to serve this in. I like a green bowl for this dish, it makes such a nice contrast to the lovely purple of the eggplant.
- 3 Chinese eggplants
- 2 tbsp white vinegar
- 6 cloves garlic – minced
- 2 scallions – thinly sliced
- 1 tsp Hot Chilli Sambal (or more to taste)
- 1/2 tsp kosher salt
- 1 tsp sugar
- 2 tsp rice vinegar
- 1/3 cup canola oil
- Cut the eggplants into three long segments, then slice each piece in half lengthwise.
- In a large bowl, soak the eggplant in enough water to cover them completely and the white vinegar. Drain after two minutes.
- In a steamer over high heat, once you’ve got it steaming good, add the eggplant, cover and steam for 4 – 5 minutes. Watch them closely – as soon as the skin turns bright purple, remove them to a bowl. If you steam them for too long, they’ll turn brown. Let cool.
- Once cool, slice each piece into quarters and place in a serving bowl.
- Add the garlic, scallions, sambal, salt, sugar and rice vinegar.
- In a small saucepan, heat up the canola oil til it’s smoking. Carefully pour this over everything, making sure to douse the garlic, scallions and sambal. Or not. It really doesn’t matter.
- Toss well.
- Enjoy your creation! You’re a kitchen god/goddess!
Happy Cooking – Auria