This appetizer is a sweet side salad that complements any main dish.

Steamed Eggplant Salad Ingredients

  • 4 medium eggplants

  • 3 medium tomatoes, chopped

  • 2 medium white onions, chopped

  • cup light soy sauce

  • ? cup white vinegar

  • 1 tablespoon white sugar

  • teaspoon grated fresh ginger

  • 1 chile pepper, minced

  • head garlic, minced

How to Make Steamed Eggplant Salad

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Let cool enough to handle, about 10 minutes.

  2. Peel eggplant and dice; transfer to a bowl. Add tomatoes, onions, soy sauce, vinegar, sugar, and ginger. Stir in chile pepper and garlic; mix all together well.

  3. Chill for at least 30 minutes. Serve cold.

Steamed Eggplant Salad Nutritions

  • Calories: 98.7 calories

  • Carbohydrate: 23.3 g

  • Cholesterol:

  • Fat: 0.7 g

  • Fiber: 10.4 g

  • Protein: 3.8 g

  • SaturatedFat: 0.1 g

  • ServingSize:

  • Sodium: 456.1 mg

  • Sugar: 10.6 g

  • TransFat:

  • UnsaturatedFat: