Sesame Soy Eggplant Salad
Submitted by Wanda2
Sesame soy eggplant salad is a cold, silky Chinese-style starter: steamed eggplant torn into strips and tossed in a punchy Hunan vinaigrette of ginger, garlic, soy, chili oil and sesame. Light, vegan, and refreshing.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
35 minA cool, silky eggplant salad with a serious flavor punch. Instead of frying, the eggplant is steamed until meltingly soft, which keeps it light and turns it into a sponge for soaking up a bold dressing.
That dressing is a Hunan-style vinaigrette: grated ginger, garlic, scallion, and cilantro mixed with soy sauce, vinegar, a drizzle of chili oil, and nutty sesame oil. It hits salty, sour, aromatic, and spicy notes all at once.
Tearing the cooled eggplant into strips rather than slicing it gives ragged, craggy edges that grab onto the dressing far better than clean cuts.
Chill everything, then toss and serve cold, scattered with toasted sesame seeds and a sprig of cilantro. It’s a refreshing, vegan side or starter, and a smart make-ahead since it only gets better as it sits.
Kitchen Tips
- Steam the eggplant until truly tender so it’s silky and soaks up the dressing.
- Tear the eggplant into strips instead of slicing for more surface to catch the vinaigrette.
- Chill both the eggplant and the dressing, then dress just before serving for the freshest flavor.
- Toast the sesame seeds for a deeper, nuttier finish.
Variations
- Use tamari in place of soy sauce to keep it gluten-free.
- Adjust the chili oil up or down to set your heat level.
- Add a splash of black vinegar or a pinch of sugar to round out the dressing.
Ingredients
Directions
Place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender.
Test with a fork. Remove.
When cooled, tear into thin strips or cut into a ½-inch cubes.
Refrigerate.
In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable.
Drain, cut into 1-inch lengths and refrigerate.
In a small bowl, thoroughly mix together the vinaigrette ingredients.
Taste for seasoning.
Arrange the agar-agar in a shallow platter.
Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar.
Garnish with a sprig of coriander and the toasted sesame seeds.
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