Description
Liang Ban Qie Zi, also known as Chinese Steamed Eggplant Salad, is a flavorful and light dish featuring tender steamed Chinese eggplants dressed in a vibrant sauce of garlic, ginger, soy, vinegar, and sesame oil. This home-style classic is easy to prepare and perfect as a refreshing side dish or appetizer, offering a delightful blend of silky textures and tangy, savory notes.
Ingredients
Scale
Eggplant
- 2 Chinese eggplants (400g), or Persian or globe eggplants
- 1 tbsp salt
Dressing
- 2 large garlic cloves
- 10 g ginger
- 2 spring onions
- 1 long red chilli
- 2 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp black vinegar (Chinkiang vinegar)
- 1 tsp toasted sesame oil
- 1 tsp golden caster sugar
- 10 g coriander
Instructions
- Prepare Eggplants: Trim the eggplants and cut them into 8cm long chunks. For globe eggplants, cut lengthwise into eight pieces. In a large bowl, dissolve 1 tablespoon salt in 1 liter of water, add the cut eggplants, weigh them down with a plate, and soak for 10 minutes to remove bitterness.
- Set Up Steaming: If you do not have a steaming basket, place a small heat-proof bowl in a wide pan with a lid and rest a ceramic heat-proof plate on top. Pour boiling water from a kettle into the pan to a depth of a few centimeters, ensuring the water does not touch the plate, then bring the water to a rapid boil over medium-high heat.
- Steam Eggplants: Drain the soaked eggplant pieces and arrange them on the plate. It’s okay to stack the pieces, placing the stem-end pieces on top as they are firmer and require longer cooking. Cover the pan with the lid and steam the eggplants over medium-low heat for 5-10 minutes, or until knife tender.
- Prepare Dressing: While the eggplant cools, peel and finely chop garlic and ginger. Thinly slice the spring onions and red chili. Place all aromatics into a small bowl. Heat the vegetable oil until it just begins to smoke and pour it over the aromatics. Stir in the light soy sauce, black vinegar, toasted sesame oil, and golden caster sugar until well combined.
- Finish and Serve: Once cooled enough to handle, tear each eggplant piece in half lengthwise, then halve each half into 3-4 long strips (for globe eggplant, leave as they are). Arrange the eggplant on a serving platter, pour the prepared sauce evenly over the top, garnish with roughly chopped coriander, and serve immediately.
Notes
- Liang Ban Qie Zi is a classic Chinese home-style dish that highlights the silkiness of steamed eggplant paired with a tangy and savory dressing.
- Using Chinese eggplants is preferred for their tender texture but Persian or globe eggplants can be substituted with slight adjustments in cutting.
- Soaking eggplant in salted water helps reduce bitterness and improve texture.
- The hot oil poured over aromatics in the dressing releases their flavors, creating an aromatic punch.
- This dish is best served warm or at room temperature and is ideal for light summer meals.
- For a spicier version, increase the amount of red chili or add chili oil to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
