What is Liang Ban Qie Zi?
Liang Ban Qie Zi, also known as Chinese Steamed Eggplant Salad, is a refreshing and flavorful dish that combines the tender texture of steamed eggplant with a savory, tangy dressing. This cold, naturally vegan salad is a staple in Chinese home cooking and is celebrated for its simplicity and versatility. It’s a perfect appetizer, side dish, or even a light main course if paired with rice, especially during warm weather.
What is the history of Liang Ban Qie Zi?
This dish has its roots in the broader culinary tradition of Liang Ban (凉拌) dishes in Chinese cuisine, which translates to “cold tossed” or “cold mixed.” These dishes are typically served chilled or at room temperature, highlighting fresh, simple ingredients dressed with flavorful seasonings. Liang Ban Qie Zi is particularly popular in northern and eastern China, where eggplants are a staple ingredient in home cooking and local markets.
Eggplants, believed to have been cultivated in China for over 1,500 years, are versatile and well-suited to the country’s various cooking methods, from stir-frying and roasting to steaming. Steaming, the technique used in this dish, has been a hallmark of Chinese cooking for centuries, valued for its ability to retain the natural flavor and nutrients of ingredients.
Historically, the dish likely evolved as a way to make use of the abundant summer harvest of eggplants, paired with pantry staples like soy sauce, vinegar and sesame oil. These ingredients, together with aromatics like garlic and ginger, create a balance of savory, tangy and slightly sweet flavors that are characteristic of Chinese cuisine.
The dish’s simplicity and adaptability have allowed it to transcend regional boundaries, with families adding their own variations based on local tastes and ingredient availability. Sichuan versions may include spicy chili oil for extra heat, while lighter, more vinegary versions are common in Shandong province.
Ingredients you’ll need to make Liang Ban Qie Zi + Substitutions
- Chinese Eggplants: Perfect for their tender texture and slightly sweet flavor. Persian or globe eggplants can be used if Chinese eggplants are unavailable.
- Garlic: Adds a sharp, aromatic flavor that complements the eggplant. Always opt for fresh garlic for the best results.
- Ginger: Brings a warm, zesty undertone to the dish.
- Spring Onions: Brings a mild, fresh onion flavor and vibrant color.
- Long Red Chili: Adds a gentle heat and touch of sweetness. Adjust based on spice preference or replace with chili flakes or even chilli oil if fresh chili isn’t available.
- Vegetable (Canola or Rapeseed) Oil: A neutral oil that helps enhance the dressing and texture. Groundnut or sunflower oil can be used as alternatives.
- Light Soy Sauce: Adds savory umami to the dish. You can use ordinary soy sauce. Tamari is a great gluten-free substitute.
- Black Vinegar: Adds a deep, complex tanginess. The flavor is difficult to substitute, but you can use rice vinegar for a tangy touch.
- Toasted Sesame Oil: Provides a rich, nutty aroma. Toasted sesame oil is particularly aromatic and ideal for this dish.
- Golden Caster Sugar: Balances the acidity and saltiness with a hint of sweetness. Alternatives include regular granulated sugar or maple syrup.
- Coriander: Fresh leaves add a bright, herbal note to the dish.
How to Make Liang Ban Qie Zi (Step-by-Step)
Trim and Soak the Eggplants. Trim the eggplants and cut them into 8cm long chunks (for globe eggplants, cut the chunks lengthwise into eight pieces).
In a large bowl, combine 1l of water with the salt and stir to dissolve, then add the eggplant pieces, weigh them down with a plate and leave to soak for 10 minutes.
Set Up the Steaming Equipment. If you don’t have a steaming basket, place a small heat-proof bowl (like stainless steel) in a wide pan for which you have a lid.
Rest a heat-proof plate (ceramic is fine) on top. Pour in boiling water from the kettle to a depth of a few centimetres, without letting the water touch the plate, then return the water to a rapid boil.
Steam the Eggplants. Drain the eggplant pieces and arrange them on the plate. It’s fine to stack them, but you want to place the pieces that were closest to the stem on top, since they are firmer and need to cook longer.
Cover the pan with a lid and steam over medium-low heat for 5-10 minutes or until knife tender.
Remove the plate from the pan and set aside to cool while you make the dressing.
Make the Dressing. Peel and finely chop the garlic and ginger; thinly slice the spring onions and the chilli; Transfer everything to a small bowl.
Heat the vegetable oil until it just begins to smoke and pour it over the aromatics.
Add the soy sauce, black vinegar, sesame oil and caster sugar and stir to mix.
Trim and discard the lower stems of the coriander, roughly chop the rest and set aside.
Assemble and Serve. When the eggplants are cold enough to handle, tear each piece in half lengthwise and each half into 3-4 long strips (or leave as they are if using globe eggplants). Arrange on a platter.
Then pour over the sauce, garnish with the chopped coriander and serve.
Useful Tips
- Retaining the color of the purple eggplants: Dissolving salt in some water and soaking the eggplants in that solution for 10 minutes helps to retain some of the beautiful color of the skin. However, this will depend on the freshness and ripeness of your eggplants. Try to find firm ones with few seeds inside. Update: in the video linked below, I use vinegar instead of salt. However, since recording the video I found that adding salt to the water gives much better results.
- Steaming without a steaming basket: You don’t need a steaming basket to steam your veg. Just place a bowl inside a wide pan for which you have a lid and place a plate on top. Then add enough water to the pan (without it touching the plate) to generate steam. Now place your veg on the plate and steam covered until tender. I usually use a metal bowl and a ceramic plate for this.
- Oil-free version: You can also make the dressing without the sizzling oil. The garlic and ginger will be a little punchier, but if you allow the dressing to sit for 10 minutes after mixing, the harsh flavors will mellow. An easy way for an oil-free, healthy side dish.
Why You’ll Love This Recipe
- traditionally vegan
- quick to make with minimal prep
- versatile as a side dish or light meal
- tangy, savory, and slightly sweet
Other Dishes You Might Like
- İmam Bayıldı: tender roasted eggplants stuffed with tomatoes, onions and peppers
- Liang Pi: slippery noodles tossed in a tangy spicy sauce
- Lotek: an Indonesian salad of blanched veggies mixed with tangy peanut sauce
How To Store Liang Ban Qie Zi
Store any leftovers in an airtight container in the refrigerator for 3-4 days. The flavors intensify over time, making it even tastier the next day! Before serving, give the salad a gentle toss to redistribute the dressing. Avoid freezing, as the eggplant may lose its texture.
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Liang Ban Qie Zi (Chinese Steamed Eggplant Salad)
Ingredients
- 2 Chinese eggplants (400g), or use Persian or globe eggplants
- 1 tbsp salt (14g)
- 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
- Trim the eggplants and cut them into 8cm long chunks (for globe eggplants, cut the chunks lengthwise into eight pieces). In a large bowl, combine 1l of water with the salt and stir to dissolve, then add the eggplant pieces, weigh them down with a plate and leave to soak for 10 minutes.
- If you don’t have a steaming basket, place a small heat-proof bowl (like stainless steel) in a wide pan for which you have a lid and rest a heat-proof plate (ceramic is fine) on top. Pour in boiling water from the kettle to a depth of a few centimetres, without letting the water touch the plate, then return the water to a rapid boil. Drain the eggplant pieces and arrange them on the plate. It’s fine to stack them, but you want to place the pieces that were closest to the stem on top, since they are firmer and need to cook longer. Cover the pan with a lid and steam over medium-low heat for 5-10 minutes or until knife tender. Remove the plate from the pan and set aside to cool while you make the dressing.
- Peel and finely chop the garlic and ginger; thinly slice the spring onions and the chilli; Transfer everything to a small bowl, then heat the vegetable oil until it just begins to smoke and pour it over the aromatics. Add the soy sauce, black vinegar, sesame oil and caster sugar and stir to mix. Trim and discard the lower stems of the coriander, roughly chop the rest and set aside
- When the eggplants are cold enough to handle, tear each piece in half lengthwise and each half into 3-4 long strips (or leave as they are if using globe eggplants). Arrange on a platter, pour over the sauce, garnish with the chopped coriander and serve.
Notes
Great!!!!