Eggplant salad from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 330) by Kian Lam Kho and Jody Horton

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Notes about this recipe

  • L.Nightshade on February 08, 2016

    We found only one Asian eggplant in the shop, lonely and diminutive, it had to come home with us. So I made only a 1/3 recipe of this salad as a sort of test run, as I plan to find some more eggplant, and repeat it for a vegan dinner party I’m planning. The eggplant is broiled on on each side until the skin is blistered. Once cool, it is peeled, and the flesh is cut into long strips. It’s dressed with the Black Vinegar and Garlic Vinaigrette, and topped with scallions, cilantro, and sliced red chile. That garlicky black vinegar and toasted sesame oil dressing is the perfect complement to the slightly smoky eggplant. I also added some of the optional chile oil. I'll be making double the full recipe next time. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031593?commentId=9806405

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