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This eggplant salad is a great side dish that can go with almost everything. The purple color on the eggplant is due to anthocyanin, which offers lots of health benefits including antioxidative, antimicrobial, improving visual and neurological health. There is an easy way to retain its purple color.
INGREDIENTS
500g / 1.1 pounds Chinese long skinny eggplant
28.8g / 2 Tbsps white vinegar
30g / 10 cloves garlic
24g / 1.5 Tbsps vegetable oil
2g-3g / 2-3 Thai bird eye chilies, optional
2.7g / ½ Tbsp chili flake, optional
16.6g / 1 Tbsp soy sauce
14.4g / 1 Tbsp Chinese black vinegar
8.5g / ½ Tbsp fish sauce
1.9g / ⅓ tsp salt or to taste
20g / ¼ cup diced scallion
INSTRUCTIONS
Cut the eggplant into 2 or 3 logs depending on the length.
Add vinegar to the water. Boil the eggplant for 6-8 minutes. To retain the purple color, use a tool to push the eggplant under the water while cooking. Otherwise, it will turn into an ugly brown color after cooked.
Remove the eggplant from the water and let them cool.
Add oil to a sauce pot along with chopped garlic, diced Thai bird eye chilies, chili flake. Stir over medium heat until fragrant.
Add soy sauce, Chinese black vinegar, fish sauce, salt, diced scallion and a splash of water. Mix well and remove from the heat.
Tear the eggplant into strips. Mix with the garlic sauce thoroughly. Enjoy!
Videography / Editing by Austin Schargorodski - [ Ссылка ]
