Liang Ban Qie Zi (Chinese Steamed Eggplant Salad) Recipe

If you love refreshing, flavorful dishes that are also light and healthy, you’re going to absolutely adore this Liang Ban Qie Zi (Chinese Steamed Eggplant Salad) Recipe. It’s one of those recipes I stumbled upon that immediately became a staple in my kitchen because it’s simple, fast, and wow—it packs such a delightful punch of flavors. If you’re curious about perfectly silky eggplants with that zingy soy-ginger dressing, keep reading because I’m sharing all my best tips to help you nail it every time.

this …

Ingredients You’ll Need

I love how these ingredients come together to create a balance of silky, savory, tangy, and fresh notes. When you shop for your eggplants, try to pick firm ones with smooth skin and avoid any with soft spots—this really makes a difference in texture after steaming.

• Chinese eggplants: These are slender with thin skin, perfect for steaming, but Persian or globe eggplants can work too.
• Salt: Used in the soaking water to soften the eggplant and remove any bitterness.
• Garlic cloves: Fresh and finely chopped for punchy aroma and flavor.
• Ginger: Adds a subtle warm spice—fresh is key here.
• Spring onions: Thinly sliced for a mild oniony crunch.
• Long red chili: Adjust based on your heat preference; it adds a lovely kick.
• Vegetable oil: Heated to just smoking point to release the aromatics’ flavors.
• Light soy sauce: For umami depth and saltiness.
• Black vinegar (Chinkiang): Imparts a gentle tang—if you can’t find it, a splash of balsamic vinegar works in a pinch.
• Toasted sesame oil: Brings a nutty finish to the dressing.
• Golden caster sugar: Balances the acidity in the dressing nicely.
• Coriander: Fresh coriander adds brightness and color at the end.

Variations

I enjoy tweaking this recipe depending on the season or what’s in my pantry, and you’ll find it’s quite forgiving to your personal touches. Don’t be afraid to get creative — it’s all about what flavors you want to highlight!

• Spicy Boost: When I want more heat, I add finely chopped fresh bird’s eye chilies or a drizzle of chili oil—my family goes crazy for it!
• Vegan/Vegetarian Friendly: This recipe is naturally plant-based, but you can swap soy sauce for tamari if you’re gluten-free.
• Herb Swap: Sometimes I substitute coriander with fresh mint or Thai basil for a fresh twist.
• Serve Warm: While it’s typically served chilled or room temp, I’ve served it slightly warm straight from steaming for a cozy, comforting dish.

How to Make Liang Ban Qie Zi (Chinese Steamed Eggplant Salad) Recipe

Step 1: Prep and Soak the Eggplants

Begin by trimming your eggplants and cutting them into 8 cm chunks. For globe eggplants, I like slicing chunks lengthwise into eight pieces so they steam evenly. Then, dissolve 1 tablespoon of salt in a liter of water and soak the eggplant pieces, weighing them down with a plate so they stay submerged. This soaking helps soften the eggplants and removes any bitterness. Trust me, this step makes a noticeable difference in the final texture.

Step 2: Steaming Magic

If you don’t have a steaming basket, no worries—I discovered this trick early on: place a small heatproof bowl in a wide pan with a lid, then rest a heatproof plate on top of the bowl. Pour boiling water into the pan until it’s just below the plate but not touching it, then bring the water to a rolling boil again. Drain your eggplants and arrange them on the plate—stacking is okay, but put the firmer stem-end pieces on top as they take a bit longer to cook. Cover the pan and steam over medium-low heat for about 5-10 minutes until tender when you pierce with a knife.

Step 3: Make the Aromatic Dressing

While the eggplants are steaming, finely chop the garlic and ginger, thinly slice the spring onions and red chili, then combine all in a small bowl. Heat 2 tablespoons of vegetable oil until it just begins to smoke and pour over the aromatics — this step really releases those fragrant flavors that make your whole kitchen smell amazing. Then stir in the soy sauce, black vinegar, toasted sesame oil, and a touch of golden caster sugar. Adjust to taste — sometimes I add a tiny pinch more sugar if the vinegar feels too sharp.

Step 4: Finish and Serve

Once the eggplants have cooled enough to handle, tear each piece lengthwise into strips (3-4 strips per piece works well), or leave them whole if you’re using globe eggplants and prefer that texture. Arrange the eggplant strips on a platter, pour the dressing over evenly, then garnish with freshly chopped coriander. This dish is wonderful served at room temperature or chilled from the fridge.

How to Serve Liang Ban Qie Zi (Chinese Steamed Eggplant Salad) Recipe

Garnishes

I always top mine with a generous handful of fresh coriander—it brightens the dish wonderfully. Sometimes I add a sprinkle of toasted sesame seeds or finely sliced spring onions on top for some extra texture and visual appeal. These little touches make a nice difference, especially when serving guests.

Side Dishes

This eggplant salad pairs beautifully with steamed jasmine rice and a simple stir-fried vegetable, like bok choy or snap peas. For a heartier meal, I serve it alongside crispy fried tofu or chilli beef strips. It’s a perfect balance between light and satisfying.

Creative Ways to Present

For special occasions, I like serving Liang Ban Qie Zi in small individual bowls or pretty mini ceramic dishes as part of a larger Chinese banquet spread—each guest gets their own portion garnished with fresh coriander and a curl of red chili. It’s elegant but still casual and perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered in an airtight container in the fridge, and the flavors actually deepen after a few hours. Just make sure to separate the dressing and eggplants if you want to keep them freshest, tossing together right before serving.

Freezing

I haven’t found freezing steamed eggplant salad to be the best option because the texture softens a lot after thawing, so I recommend enjoying it fresh or within a couple of days in the fridge instead.

Reheating

If you want to warm up leftovers, a quick steam or gentle microwave at low power works well—but don’t overheat or the eggplant may turn mushy. I typically serve it slightly chilled or room temp, and that’s when the flavors sing best.

FAQs

Final Thoughts

Every time I make this Liang Ban Qie Zi (Chinese Steamed Eggplant Salad) Recipe, I’m reminded how simple ingredients can come together to create something truly special. If you want a dish that feels both comforting and exciting, with fresh, vibrant flavors and velvet-soft textures, this is it. Give it a try; I promise, you’ll find yourself reaching for it again and again, just like I do when I want something quick yet impressive. Bon appétit!

Print