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Taiwanese Eggplant Salad

Taiwanese Eggplant Salad Recipe

This dish can be served at room temperature or chilled. If you love to drench the eggplants in more sauce, just double up the ingredients for the sauce ingredients.


  • 200 grams eggplant (brinjal or aubergine) cut to 4-cm sections

(A) Eggplant Salad Sauce

  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cold drinking water
  • 2 garlic cloves minced
  • 1/2 tsp ginger juice
  • 1/2 tsp fine sugar
  • 1-2 chilli padi# deseeded & diced; to taste
  • 1 tbsp chopped coriander or spring onions

# If you do not want the chilli heat, use half finger-length red chilli instead.


  1. Cook eggplants. Cook the eggplants using either the microwave, boiling or steaming method. View this tutorial for the instructions. Set aside.
  2. Make the sauce and serve. Combine the sauce ingredients (A) in a small bowl. Mix well. Arrange cooked eggplant in a serving dish skin-side up and drizzle the sauce over.
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5 comments on “Taiwanese Eggplant Salad”

  1. Haha, count me in as “her” (me!) too, for coriander! I made similar sauce for my cooked eggplants before. So good! Easy and delicious.

    Wah, now I know there is another type of eggplant -Taiwanese eggplant! The super long ones. The Chinese ones are just shorter than this vs the Japanese ones which is really super dark purple vs the Western type I have seen here – huge, and oval-round , dark purple as well.

    This year not going Taiwan?

  2. I wish I could get those eggplants over here…they are so much cuter and tastier than those chunky big one.

  3. Hmmm… I will be there at Taipei in November and December, hopefully I can see them selling this type of eggplants ????. However, I might not be able to prepare this 涼拌 over there. Will try to prepare this soon with our local eggplants here. Thanks for the recipe as I love to eat 涼拌 cumcumber, 涼拌bLack fungus as well as soon, I am trying out this eggplants 涼拌. ????????

    • They do have eggplants in Nov but yup, probably easier to make it here first. Enjoy your trip and hope you like the recipe :)

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