This Sichuan style eggplant salad with spicy garlic dressing is an easy, delicious way to enjoy eggplant. The eggplant is steamed until tender, then mixed with an aromatic dressing that is savory and spicy. Serve it as an appetizer or side dish to add a tasty vegetable to your meal. {Vegan, Gluten-Free Adaptable}
In Chinese cuisine, we love cooking with eggplant! You can stir fry it to make Eggplant with Garlic Sauce and Sichuan Yu Xiang Eggplant. And you can fry it into Stuffed Eggplant Pockets. Or you can roast it in the air fryer or on the grill. And one of our favorite cooking techniques is to steam eggplant.
Like I stated in my Steamed Eggplant with Nutty Sauce post, steamed eggplant is a great way to enjoy eggplant in the summer. You don’t need to turn on the oven or stand in front of the hot stove for stir frying. Simply steam the eggplant and mix it with a super rich sauce, and you will have a nutritious and satisfying appetizer ready in no time.
Spicy eggplant salad ingredients
This spicy eggplant is one of my favorite dishes to order in a Sichuan restaurant. The tender eggplant is smothered in a sauce that is made with chili oil, soy sauce, vinegar and aromatics.
What eggplant to use
The best eggplant to use in spicy eggplant salad is Chinese or Japanese eggplant. These are the long skinny eggplants you usually see in Asian markets, and sometimes at summer vegetable markets. Compared to the large American eggplant, Chinese eggplant has less moisture. It will retain a chewier texture once cooked, without turning very soggy.
If you cannot find Chinese eggplant, you can use other types of eggplant as well. But do keep an eye on it during the cooking and adjust the steaming time accordingly, so the eggplant will come out with your preferred texture.
Sauce
The main ingredient for the sauce is chili oil. I highly recommend my homemade chili oil if you have 5 spare minutes to make it. The result is fresher tasting, and it’s much cheaper than purchasing bottled chili oil. If you prefer to purchase chili oil, my favorite is the Lao Gan Ma Chili Oil. You can find it in Chinese markets or on Amazon.
Along with the chili oil, soy sauce, a small amount of vinegar, sugar, and aromatics are used to create a rich flavor.
How to make spicy eggplant salad
It is super easy to make spicy eggplant salad.
First you will need to steam the eggplant.
The steaming time is largely dependent on the type of eggplant you use, the size of the cuts, and the doneness you’re looking for. You should always monitor the cooking process and judge the doneness by tasting the eggplant.
To give a general time frame, I usually cook it for 10 minutes for a firm texture. The eggplant skin will still have some purple color and the fruit will hold its shape.
If you like very tender eggplant, steam it for 15 minutes. The eggplant skin will turn brown but the texture will be tender and pleasant.
How to serve spicy eggplant salad
Spicy eggplant salad is usually served as a cold appetizer along with other main dishes and rice to create a full meal. However, if you are looking for a super quick and light meal, you can serve the spicy eggplant over boiled thin noodles to make an eggplant noodle bowl.
Other delicious salad recipes
Spicy Eggplant Salad (凉拌茄子)
Servings: 2 to 4 servings
Ingredients
- 1 Chinese eggplant (about 9 oz. / 270 g)
Instructions
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Cut eggplant into 2” (5 cm) long 1/2” (1 cm) thick sticks. Stack evenly on a plate that can fit into your steamer.
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Set up your steamer by adding water to the pot and stacking the steaming rack on top. Place the plate of eggplant onto the steaming rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat. Let steam until eggplant reaches desired doneness, about 10 minutes for a chewy texture, or 15 minutes for a very tender texture. Once done, plate the eggplant in a serving dish.
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Mix the sauce ingredients together in a small bowl. Pour it over the steamed eggplant. Garnish with green onion. Stir to mix everything together before eating.
Nutrition
Serving: 1serving, Calories: 83kcal, Carbohydrates: 5.1g, Protein: 1.1g, Fat: 7.1g, Saturated Fat: 1g, Sodium: 375mg, Potassium: 171mg, Fiber: 2.4g, Sugar: 2.3g, Calcium: 12mg
