Refreshing Chinese-style Eggplant Salad
I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry"), so this time around I used them in a side dish rather than a main dish.
After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead.
If you chill it in the refrigerator after Step 7, it will become even better. For 4 servings. Recipe by KaHoM
Refreshing Chinese-style Eggplant Salad
I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry"), so this time around I used them in a side dish rather than a main dish.
After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead.
If you chill it in the refrigerator after Step 7, it will become even better. For 4 servings. Recipe by KaHoM
Cooking Instructions
- 1
Take the blossom ends off the eggplants and cut in half lengthwise.
- 2
Sprinkle the cut side with a little salt, and coat the skin side with oil. (Use an oil spreader or a brush for this task.)
- 3
Line up the eggplant halves cut side down on a heatproof dish, cover with plastic wrap and microwave for 6-8 minutes.
- 4
While you're microwaving the eggplant, mix the ● ingredients together well.
- 5
Microwave until the eggplant skins are soft and ripply. They may still look hard, but they'll be soft on the inside.
- 6
Let the eggplants cool down a bit, then shred with your hands.
- 7
If the shredded up pieces are too long, cut with a knife.
- 8
Put the eggplant in a serving container, pour the sauce from Step 4 over it and you're done! Sprinkle with some chopped green onion to taste.
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