Description
Liang Ban Qie Zi, a Chinese steamed eggplant salad, features tender, silky eggplant steamed to perfection and dressed with a flavorful tangy sauce made from garlic, ginger, soy, black vinegar, and toasted sesame oil. This refreshing and light dish is simple to prepare and perfect as a side or a light meal, highlighting the delicate balance of savory, tangy, and aromatic flavors in traditional home-style Chinese cooking.
Ingredients
Scale
Eggplant
- 2 Chinese eggplants (400g) or Persian/globe eggplants
- 1 tbsp salt
Dressing and Garnish
- 2 large garlic cloves
- 10 g ginger
- 2 spring onions
- 1 long red chilli
- 2 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp black vinegar (Chinkiang)
- 1 tsp toasted sesame oil
- 1 tsp golden caster sugar
- 10 g coriander
Instructions
- Prepare the Eggplants: Trim the eggplants and cut them into 8cm long chunks. For globe eggplants, cut each chunk lengthwise into eight pieces. In a large bowl, dissolve 1 tbsp salt in 1 liter of water. Add the eggplant pieces, weigh them down with a plate, and soak for 10 minutes to remove bitterness and prevent discoloration.
- Set Up Steaming Apparatus: If you do not have a steaming basket, place a small heat-proof bowl inside a wide pan with a lid. Rest a heat-proof plate on top of the bowl. Pour boiling water from a kettle into the pan to a few centimeters depth, making sure the water doesn’t touch the plate.
- Steam the Eggplants: Drain the eggplants and arrange them on the plate, stacking gently with firmer pieces on top. Cover with the lid and steam over medium-low heat for 5–10 minutes until the eggplants become knife tender. Remove the plate and allow the eggplants to cool.
- Prepare the Dressing: Peel and finely chop the garlic and ginger. Thinly slice the spring onions and red chilli. Place all aromatics in a small bowl.
- Heat the Oil and Assemble Dressing: Heat vegetable oil until it just begins to smoke, then carefully pour it over the chopped aromatics to release their fragrance. Add light soy sauce, black vinegar, toasted sesame oil, and caster sugar, stirring well to combine.
- Prepare the Eggplants for Serving: When the steamed eggplants are cool enough to handle, tear each piece in half lengthwise and further into 3-4 long strips if using Chinese or Persian eggplants. Globe eggplants can be left as is.
- Plate and Garnish: Arrange the eggplant strips on a serving platter, pour the dressing evenly over them, garnish with roughly chopped coriander, and serve immediately.
Notes
- Liang Ban Qie Zi is a classic home-style Chinese dish highlighting the delicate texture and flavor of steamed eggplant combined with a vibrant soy-based dressing.
- The soaking step helps to remove any bitterness and keep the eggplants tender during steaming.
- Using a smoking hot vegetable oil poured over aromatics releases their essential oils and maximizes flavor in the dressing.
- You can adjust the chili amount to control the heat level or omit it for a milder taste.
- This dish is best served at room temperature or slightly chilled, making it perfect for warm weather.
Nutrition
- Serving Size: 1 serving (about 200g)
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
