Archive for the ‘Veggie – Eggplant Appetizer 凉拌茄子’ Category

My dear Chinese friends, are you tired of all the Chinese New Year foods? Want something light, healthy and simple? Look no further. This is very simple to prepare and easy on your tummy! Bonus is that you can prepare ahead of time!

Eggplant Appetizer 凉拌茄子

Eggplant Appetizer 凉拌茄子

Eggplant Appetizer 凉拌茄子 (serves 4 people)

2 Chinese long eggplants

Sauce (mix together):
2 cloves garlic– minced
2 red hot peppers (optional)– minced
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp black rice vinegar 黑糯米醋– see note below
1 tbsp sesame oil
1 tbsp chili oil
1 tsp sugar

Chopped cilantro for garnish


  1. Fill a large bowl with some water (enough to soak eggplants after they are cut), add in 2 tbsp white vinegar. Start the steamer on high heat.
  2. Wash eggplants and remove the stem caps. Cut into 3-inch length pieces, then cut in half lengthwise. Immediately soak cut eggplants in vinegar water. Since eggplants tends to float on the top, use something heavy (pot, plate, bowl etc.) on the top to press down eggplants, so they are totally submerged in vinegar water to prevent discoloration after cooking.
  3. Drain the water. Place eggplant in steamer with skin side face up. Steam on high heat for 3 minutes. Remove and let cool.
  4. Cut eggplants into strips then place in a bowl or deep dish plate. Spoon over the sauce and garnish with cilantro. Served cold or room temperature.

Regina’s Note:

  • Black rice vinegar 黑糯米醋: I like to use black rice vinegar in this recipe because it’s less acidic than typical white vinegar and has a some sweetness to it. If you use white vinegar, use less amount and increase amount of sugar.
  • To prevent eggplant from discoloration after cooking, soak in vinegar water and steam with skin side face up.

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