Warm Chinese Eggplant Salad with Peanuts Recipe
This warm eggplant salad is a popular dish in Chinese homes – something between an appetizer and a light dinner. Soft, aromatic eggplant in a garlicky soy sauce, topped with crunchy peanuts, is a bit like Greek-style eggplant, but in a distinctly more Asian version.
A simple home-style Chinese dish that turns humble eggplant into something silky, aromatic and full of umami, with a great contrast between soft vegetables and crunchy peanuts.
Chef's tips
Don’t rush frying the eggplant – it needs time to soften and absorb flavor. Make sure the pan and oil are well heated before adding the eggplant so it browns instead of steaming. If your eggplants are very seedy or bitter, salting and rinsing them, as in the recipe, really improves the taste.
How to serve
Serve in a shallow bowl, generously sprinkled with peanuts and spring onion. Pair with steamed jasmine rice, simple stir-fried greens or grilled chicken or tofu. It also works well as part of a larger Asian-style spread with dumplings and noodle dishes.
Ingredients
- eggplant medium, about 500–600 g total - 2 pieces
- unsalted peanuts - 40 g
- garlic - 3 cloves
- fresh ginger - 10 g
- soy sauce - 2.5 tablespoons
- rice vinegar - 1.5 tablespoons
- sugar - 1 teaspoon
- neutral oil for frying the eggplant - 4 tablespoons
- sesame oil for aroma - 1 teaspoon
- chili flakes or fresh chili pepper amount to taste - 0.5 teaspoons
- spring onion or chives for sprinkling - 2 pieces
- salt for sprinkling the eggplant
Preparation
- Wash the eggplants and cut them into long sticks about 1.5–2 cm thick (like thick fries). Transfer to a bowl, lightly salt, toss and set aside for 10 minutes so they release some juice.
- Toast the peanuts in a dry pan over medium heat for 3–4 minutes, stirring often, until lightly golden and fragrant. Transfer to a plate to cool.
- Peel and finely chop the garlic. Peel the ginger and chop it very finely or grate it on a fine grater. Finely slice the spring onion or chives.
- In a small bowl, mix the soy sauce, rice vinegar, sugar, sesame oil and chili until the sugar dissolves.
- Rinse the salt off the eggplant under running water and pat dry with paper towels so it doesn’t splatter in the pan.
- Heat 3 tablespoons of oil in a large pan over medium-high heat. Add the eggplant in a single layer (if your pan is small, fry in batches). Fry for 8–10 minutes, turning every few moments, until the eggplant softens and is browned in spots. If the pan gets dry, add 1 more tablespoon of oil.
- When the eggplant is soft, reduce the heat. Add the garlic and ginger and fry together for 1–2 minutes, stirring, until very fragrant but not browned.
- Remove the pan from the heat, pour in the prepared sauce from the bowl and quickly toss so all the eggplant pieces are coated.
- Transfer the eggplant to a serving platter or bowl. Sprinkle with the chopped spring onion and toasted peanuts. Serve warm as an appetizer or side dish to rice.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem możesz ją lekko podgrzać na patelni lub zjeść na zimno – będzie bardziej przypominała marynowane warzywa.
