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Eggplant Salad's picture
  Eggplants/1 asian eggplants 1 1⁄4 Pound
  Water 5 Cup (80 tbs)
  Salt 2 Teaspoon
For marinade
  Red wine vinegar/Rice vinegar 3 Tablespoon
  Soy sauce 2 Tablespoon
  Sesame oil 2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Chili paste 1⁄2 Teaspoon
  Chili oil 1⁄2 Teaspoon
  Lettuce leaves 4 (For Garnish)

Preparation Peel eggplant and cut into 2 x 1 x 1/2-inch strips.
Place in a medium bowl.
Add water and salt, and toss gently to mix.
Set aside for 30 minutes; drain.
Combine marinade ingredients in a small bowl and set aside.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Place eggplant strips on heatproof dish and set dish on rack.
Cover and steam, adding additional water if necessary, for 20 to 30 minutes or until eggplant is tender when pierced with a fork but still holds its shape.
Remove dish from steamer and let cool for 10 minutes.
Drain liquid.
Pour marinade over eggplant.
Let stand at room temperature for 1 hour or cover and refrigerate for 4 hours or as long as overnight.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 309 Calories from Fat 121

% Daily Value*

Total Fat 14 g21%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5661.2 mg235.9%

Total Carbohydrates 44 g14.7%

Dietary Fiber 20 g80.1%

Sugars 21.6 g

Protein 8 g16.7%

Vitamin A 72.3% Vitamin C 33.4%

Calcium 7.6% Iron 14%

*Based on a 2000 Calorie diet

Eggplant Salad Recipe