A healthy, super easy 10-minute eggplant salad with tips and tricks of keeping the eggplants perfectly purple and beautiful. The eggplant is boiled to the perfect texture, chilled then mixed with a classic savory, nutty, garlicky Taiwanese dressing. This dish is perfect for summer and easy to make ahead if you're entertaining guests.
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Taiwanese, Vegetarian
Keyword: Asian, Easy, Eggplant, Salad, Vegan
3Long Asian EggplantsPingTung Long or Oriental Express
1/2TBspToasted Sesame Oil
1Thai Red ChiliChopped
1Small bunch ofCilantroChopped, about 1/4C
Bring a large pot of water to boil. Add 1tsp of salt to the boiling water, add the eggplants (cut to a length that will fit in the pot). Add a plate or something heavy to keep the eggplants submerged in water but not touching the bottom of the pot. Boil for 5 minutes.
Prepare a mixing bowl filled with cold water. Remove the cooked eggplants from boiling water into the mixing bowl immediately to cool the eggplants.
Once the eggplants are cooled down, cut into desired length and size.
Mix together all the dressing ingredient and pour over the eggplant, mix well and serve.