Equipment
* optional
Ingredients
Vegetables
- 400 g chinese eggplant, halved lengthwise and cut into 5cm segments
- 300 g red bell pepper, stemmed, seeded, and quartered
- 15 ml neutral oil
Savory Glaze
- 30 ml light soy sauce
- 15 ml chinkiang vinegar
- 10 ml toasted sesame oil
- 10 g granulated sugar
- 3 garlic, finely minced
- 10 g fresh ginger, grated
- 15 g chili crisp
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 121 kcal
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 10 g
- Sodium
- 420 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 461 mg
- Calcium
- 22 mg
- Iron
- 0.7 mg
- Magnesium
- 31 mg
- Phosphorus
- 61 mg
- Zinc
- 0.5 mg
- Vitamin A
- 120 mcg
- Vitamin C
- 102 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.6 mg
- Folate
- 58 mcg
- Water
- 174 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, whisk together the soy sauce, Chinkiang vinegar, sesame oil, sugar, minced garlic, grated ginger, and chili crisp until the sugar is fully dissolved. Set aside to allow the flavors to meld.
Preheat a grill pan over medium-high heat. You are looking for a surface temperature of around 200C or 400F to achieve good char marks without burning.
Lightly brush the cut sides of the eggplant and both sides of the red bell pepper segments with the neutral oil.
Place the eggplant flesh-side down and the bell peppers skin-side down on the hot grill pan. Grill undisturbed for 4 minutes until deep char marks appear. Flip and grill the other side for an additional 3 to 4 minutes.
Immediately transfer the hot, grilled vegetables directly into the bowl with the prepared glaze. Toss gently to coat thoroughly.
Let the salad rest for 5 minutes at room temperature before serving, allowing the eggplant to soak up the sauce. Serve warm or at room temperature.
Chef's Notes
- Scoring the flesh of the eggplant lightly in a crosshatch pattern before grilling will increase the surface area, allowing it to cook faster and absorb much more of the flavorful glaze.
- Using Chinese or Japanese long eggplants is highly recommended over Western globe eggplants. They have thinner skins, fewer bitter seeds, and a creamier texture when cooked.
- Do not salt the eggplant before grilling for this specific recipe. While salting draws out moisture, we want the eggplant to act like a sponge specifically for our soy and vinegar dressing.
- The residual heat of the vegetables slightly cooks the raw garlic in the bowl, mellowing its bite and releasing its aromatic oils into the dressing.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight, though the vegetables will soften further.
Troubleshooting
Eggplant is tough or spongy instead of tender
Cause: Underooked or heat was too high, burning the outside before the inside could soften
Fix: Cover the grill pan with a lid for the last 2 minutes of cooking to trap steam and soften the flesh
Prevention: Ensure medium-high heat rather than smoking hot, and allow adequate time for the center to break down
Glaze tastes overly harsh or acidic
Cause: Vinegar was too sharp or garlic was too pungent
Fix: Stir in an additional 5g of sugar or a splash of warm water to dilute the intensity
Prevention: Use genuine Chinkiang vinegar which is mellow, and let the dressing sit longer to tame the raw garlic
Cultural Context
This dish draws inspiration from classic Chinese cold appetizers, specifically liangban or cold-tossed dishes, which are designed to balance rich flavors with refreshing acidity. While traditional preparations often involve steaming or deep-frying the eggplant, grilling introduces a smoky dimension that mimics the highly sought-after wok hei breath of the wok flavor. Black vinegar, a staple in Chinese pantries, provides a complex, malty tartness that cuts through the natural richness of the cooked vegetables.
