Liang Ban Qie Zi (Chinese Steamed Eggplant Salad)
Liang Ban Qie Zi, or Chinese steamed eggplant salad, is a hidden gem of home-style cooking. Silky steamed eggplant pairs with a tangy soy-based dressing infused with garlic, ginger, and sesame oil, creating a perfect balance of flavors. This dish is light yet packed with character, making it ideal for warm days or when you want something quick and flavorful.
Ingredients
- 2 Chinese eggplants (400g), or use Persian or globe eggplants
- 1 tbsp salt
- 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, 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.
Video
Notes
Storage: store any leftovers in an airtight container in the refrigerator for 3-4 days.