Warm Chinese Eggplant and Bell Pepper Salad Recipe
This warm eggplant and bell pepper salad is a simple Chinese side dish that can also be enjoyed as a light dinner with rice. The vegetables are soft, slightly smoky from high-heat frying, and the garlicky soy sauce gives them a bold character. In China, similar dishes are often served in small bowls alongside several other appetizers – perfect for sharing at the table.
High-heat frying gives the eggplant and bell pepper a lightly smoky flavor, while the simple soy-garlic dressing turns basic vegetables into a dish that feels like something from a Chinese family table.
Chef's tips
Fry the eggplant in batches so it browns instead of steaming. Don’t skip patting it dry after salting – this helps it absorb the sauce rather than just the oil.
How to serve
Serve in small bowls as part of a larger spread of Chinese-style appetizers, with steamed rice and perhaps some pickled vegetables or dumplings.
Ingredients
- eggplant medium, cut into long strips - 2 pieces
- bell pepper cut into strips - 1 piece
- onion cut into diagonal pieces - 2 pieces
- garlic finely chopped - 3 cloves
- fresh ginger grated - 1 teaspoon
- soy sauce - 2.5 tablespoons
- rice vinegar can be replaced with apple cider vinegar - 1.5 tablespoons
- sugar - 1 teaspoon
- oil eggplant soaks up oil, so don’t be stingy - 4 tablespoons
- chili oil or chili flakes to taste, can be omitted for a mild version - 0.5 teaspoons
- sesame seeds toasted, for sprinkling - 1 tablespoon
- salt to taste
Preparation
- Cut the eggplants into long, finger-thick strips. Lightly salt them and set aside for 10 minutes to draw out some moisture. Then pat them dry with paper towels.
- Cut the bell pepper into strips and the spring onion into diagonal pieces. Finely chop the garlic and grate the ginger.
- In a small bowl, mix the soy sauce, rice vinegar, sugar, and chili oil or chili flakes. Set aside – this will be the dressing for the salad.
- Heat half of the oil in a large pan over high heat. Add half of the eggplant and fry for 4–5 minutes, stirring often, until it softens and is lightly browned. Transfer to a plate. Repeat with the remaining eggplant, adding the rest of the oil.
- In the same pan over medium heat, add the bell pepper and fry for 3–4 minutes, until slightly softened but still firm.
- Add the garlic, ginger, and white parts of the spring onion. Fry for 1 minute, stirring, until they become very fragrant.
- Return the fried eggplant to the pan. Gently mix everything together.
- Pour in the prepared sauce from the bowl. Fry for another 1–2 minutes, stirring, until the sauce evenly coats the vegetables and thickens slightly.
- Transfer the vegetables to a bowl, sprinkle with the green parts of the spring onion and toasted sesame seeds. Serve warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem możesz ją lekko podgrzać lub zjeść na zimno. Nie mroź, bo bakłażan stanie się wodnisty.
