Eggplant Salad with Garlic

A super simple traditional Chinese eggplant salad with minced garlic, it is an excellent summer dish.


Ingredients

• 1 lb eggplant
• 2 cloves of garlic
• 1 green onion
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon black vinegar
• A few drops sesame oil
• Chili sauce

Preparation Time: 5 minutes
Cooking Time: 10 minutes

Servings: 4

Cooking Steps

1. Boil a pot of water.
2. Get 1 lb eggplant, remove skin.

Tip: Eggplant does not stay fresh very long in fridge. So plan to consume it as soon as possible, preferably within 1-3 days after purchase. Most of the times, having a little bit planning goes a long way to Cut Food Bill and Save Our Planet.


3. Cut the eggplant into 3 inch long and half inch wide thin slices. Add to the boiling water, cook for 5-10 minutes or until the eggplant is fully cooked and soft.
4. Take out the eggplant, drain the water, put the eggplant to a large bowl or plate, let it cool down.
5. Add 2 cloves of minced garlic and 1 fine chopped green onion to the eggplant, add 1 table spoon vegetable oil, 1 table spoon soy sauce, 1 tea spoon sugar, 1 teaspoon black vinegar, add a few drops of sesame oil, 1 tablespoon chili sauce, mix all ingredients with the eggplant evenly.

    Tip:
    If 1 table spoon soy sauce is not salty enough, add more soy sauce or just sprinkle salt.
    Also Bizarre Schezuan Style Spicy Sauce is a convenient and wonderful sauce for this salad.