This Chinese style spicy aubergine (eggplant) salad is very easy and quick to make. It is a great accompaniment to your Chinese themed dinner party. A nice and spicy side dish, in fact I often enjoy it as a simple & quick lunch with some plain white rice.
I have used Japanese aubergines, which are the long thin ones. But you could make this dish with regular aubergines. Or also with the small, mini aubergines. Which would look quiet cute!
Make the spicy aubergine your own…
You can adjust the spices to your own liking. Add more chilli’s if you prefer your dish very hot and spicy. The sauce can be made very strong flavoured, by using less water.
Make this dish your own by changing its topping with;
toasted chopped peanuts
almonds sliced and toasted
crispy fried onions
In china lunches and dinners often consists of having multiple sharing bowls on a table. This spicy aubergine salad, or similar type of salads would always be included. It pairs very well with many things, and brings some comforting spice to your table.
Let me know if you are preparing a Chinese or Asian themed buffet with this recipe. I always love seeing creations of others. Add @haricoco1 to your instagram post, so we can share, and inspire each other with our dishes.
2 Aubergine (long, thin Japanese aubergines) cut in 4 cm (1,5 inch) wedges
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1 tsp chille paste, or use fresh chilli pepper
2 tbsp olive oil, or any other oil
11/2 tbsp soy sauce
11/2 tsp rice vinegar
1 tsp maple syrup, or use sugar instead
235 ml (1 cup) water
1 tsp cornstarch, mixed with 3 tsp of water.
2 spring onions (scallions), chopped
small bunch of coriander
salt and pepper
Prepare all ingredients; Chop ginger and garlic. Cut the aubergine wedges.
Make the sauce by mixing the soy sauce, rice vinegar, maple syrup and water.
In a hot frying pan or wok, add oil and sauté the finely chopped ginger and garlic until fragrant. ( approx. 1 – 2 minutes)
Add the chilli paste, or fresh chilli and stir for another minute.
Stir in the sauce, and let it reduce to about half the amount.
Add the aubergine wedges, turn the heat to medium, leave to cook until the aubergine is tender.
Check the seasoning (add salt ,pepper if necessary)
Stir in the cornstarch mixed with water, and let the sauce thicken.
Take of the heat and sprinkle with chopped spring onions (scallions) and chopped coriander leaves, serve straight away.
The Japanese aubergines can be substituted with regular aubergines. 1 Large or 2 small aubergines. You can change the toppings with other herbs, like parsley, or mint. Or you can use sesame seeds, or toasted nuts as topping. This dish tastes best when it is freshly made.
Aubergine salad, Chinese style
Amount Per Serving:
% Daily Value*
Total Fat17.26 g
Saturated Fat 1.4 g
Trans Fat 0.06 g
Total Carbohydrate48.15 g
Dietary Fiber 22.35 g
Sugars 22.16 g
Vitamin A 1.6 %
Vitamin C 23.11 %
Calcium 17.22 %
Iron 23.21 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This Spicy aubergine recipe is linked to my; ‘Travels of taste‘ series. In which we use our taste buds to travel the world. Meeting other cultures through food. Imagine yourself travelling through China whilst discovering all its flavours. Check out my full China ‘travels of taste’ post; >>> China, It’s all about FOOD!