Omnivore's Cookbook · by Maggie Zhu★ 5.0 (1)
Spicy Eggplant Salad (凉拌茄子)
NUTRITION · PER SERVING25M COOK
CAL 9%·PRO 5%
CARBS 12G27% OF CAL
5G FIBER1G OTHER5G TOTAL SUGAR
FAT 14G72% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender steamed eggplant tossed with a spicy garlic and soy dressing inspired by Sichuan cuisine. Aromatic and flavorful, it works as an appetizer or a light vegetable side.
mainchinesesaladdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 Chinese eggplant (about 9 oz. / 270 g)
- 2 tablespoons homemade chili oil
- 1 tablespoon light soy sauce ((or soy sauce))
- 1 teaspoon Chinkiang vinegar
- 2 cloves garlic (, minced)
- 1 green onion (, thinly sliced (reserve some for garnish))
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 25M
CAL 9%·PRO 5%
CARBS 12G27% OF CAL
5G FIBER1G OTHER5G TOTAL SUGAR
FAT 14G72% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 572mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 17mg
- Calcium
- 5mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.