Refreshing Chinese-style Eggplant Salad

Refreshing Chinese-style Eggplant Salad

A simple eggplant salad that only uses the microwave! The sauce can be used for gyoza dumplings, cold Chinese style noodles, or other vegetables besides this salad, so it's very versatile.

Ingredients: 4 servings

Eggplants - small Japanese type
3 to 4
a small amount
Vegetable oil
as needed
● Vinegar
2 tablespoons
● Soy sauce
2 tablespoons
● Sesame oil
1 tablespoon
● Grated garlic
a small amount
● Pepper
a small amount
● Sugar
1 1/2 teaspoons
Green onions (optional)
as you like


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.

Story Behind this Recipe

I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry" (Recipe ID: 1240520)), so this time around I used them in a side dish rather than a main dish.