Chinese Chilled Fried Eggplant Salad

Chinese Chilled Fried Eggplant Salad

With a spicy sauce, this chilled eggplant salad will whet your appetite on hot summer days.

Ingredients: 2 servings

Eggplant (slim Japanese type)
Red chili pepper
a small amount
For the sauce
Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
Sesame oil
1/2 tablespoon
1 teaspoon
1 teaspoon
Japanese leek
1/2 stalk
1 clove
1 thumb's worth


1. Mince the Japanese leek, garlic, and ginger, put them in a bowl, add the rest of the sauce ingredients, and mix well.
2. Chop the eggplant into 1.5 cm rounds, then sauté in heated vegetable oil.
3. When browned, transfer to a paper towel to absorb excess oil, then immerse in the sauce from Step 1.
4. Thoroughly coat the eggplant, allow it to cool, then store in the refrigerator to chill.
5. Transfer to a serving dish, garnish with finely chopped red chili pepper, then serve.

Story Behind this Recipe

My parents sent me eggplants that they grew, so I used them to replicate a dish my mother used to prepare.