This Eggplant Salad is a bold and flavorful dish that combines tender, silky eggplant with layers of heat, aromatics, and umami. Perfect on its own or served with a bowl of steamed rice, this salad is a refreshing yet satisfying way to enjoy eggplant with a spicy, savory twist. Thank you to our Full Season Farm Management Intern, Izzy, for making this recipe!

Ingredients

  • 2-3 Eggplants
  • 1 tsp white vinegar
  • 2 Tbsp garlic, minced
  • 1 Tbsp Ginger, minced or 1/4 tsp ground ginger
  • 3 tsp spicy red chili, Thai bird chilis work best
  • 1 tsp dried red chili flakes
  • 3 tsp neutral oil, boiled
  • 3 tsp soy sauce
  • 1 tsp hoisin sauce or vegan oyster sauce
  • 1 tsp black vinegar or balsamic vinegar
  • 1/3 tsp salt
  • 3 tsp green onion

Directions

  1. Cut eggplant into long, even parts
  2. Add eggplant to a bowl of water, enough to fully submerge the eggplant
  3. Add white vinegar to the bowl and let sit for 10-20 minutes, then drain and pat dry
  4. In a pan over low to medium heat, add eggplant and 2 cups of water, then allow to steam for 8-10 minutes, and add more water if necessary
  5. Allow eggplant to cool, then tear into long strands
  6. In a small pot over medium to high heat, add oil and boil
  7. In a large bowl, add eggplant, garlic, ginger, red chili’s, boiled oil, soy sauce, hoisin sauce, black vinegar, salt, and green onions
  8. Massage together until well incorporated
  9. Enjoy with steamed rice