Summer Eggplant Salad

Summer Eggplant Salad

This **Steamed Eggplant with Garlic and Chili** is a vibrant, flavor-packed dish that’s both healthy and irresistibly delicious. Tender eggplant is steamed to perfection, then hand-shredded and tossed with fresh green peppers, aromatic garlic paste, and a fiery blend of dried chilies and Sichuan pepper. The magic happens when hot oil is poured over the seasonings, unlocking their bold, fragrant notes. A splash of soy sauce and vinegar adds a tangy depth, while roasted sesame seeds bring a nutty crunch. Simple yet bursting with umami and spice, this dish is perfect as a refreshing side or a light main. Quick to prepare and full of authentic flavor, it’s a must-try for anyone who loves bold, veggie-forward meals!

15 Minutes
Medium
4 servings
Recipe Cold Dishes

Ingredients

Metric US
4 serving

Ingredients

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eggplant
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garlic
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green pepper
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dried chili
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ginger
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Sichuan pepper
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sesame seeds

Instructions

1. Step 1

Step 1
Wash the eggplant clean, remove the stem, cut it into segments as long as fingers, then cut them in half, and place them on a plate.

2. Step 2

After the steamer water boils, put the eggplant into the steamer and steam over medium heat for 15 minutes.

3. Step 3

After the eggplant is steamed, pour it into a colander to drain the water and let it cool.

4. Step 4

While cooling, mash the garlic into garlic paste. Wash the green pepper clean, remove the stem, cut it into fine strips. Cut the dried chili into segments for later use.

5. Step 5

After the eggplant has cooled, tear it into eggplant shreds and place them in a large bowl.

6. Step 6

Put the green pepper strips into the bowl as well, then successively add garlic paste, ginger powder, Sichuan pepper powder, soy sauce, vinegar, roasted sesame seeds, chicken essence, and dried chili on top.

7. Step 7

Heat a wok, pour in a small amount of cooking oil. After the oil is hot, turn off the heat and directly pour the oil over the seasonings.

8. Step 8

Mix well and serve.

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