Equipment
Ingredients
Vegetables
- 400 g asian eggplant, cut into thick 5cm batons
- 300 g red bell pepper, cored and cut into wide strips
- 30 ml grapeseed oil
Savory Glaze
- 30 ml light soy sauce
- 30 ml chinkiang vinegar
- 15 ml toasted sesame oil
- 3 garlic, finely minced
- 10 g fresh ginger, peeled and grated
- 10 g granulated sugar
- 15 g chili crisp
Garnish
- 15 g scallions, thinly sliced on a bias
- 5 g toasted sesame seeds
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place the cut eggplant and red bell peppers in a large mixing bowl. Drizzle with the grapeseed oil and toss thoroughly using your hands or tongs to ensure all pieces are evenly coated.
In a separate smaller bowl, combine the light soy sauce, Chinkiang vinegar, toasted sesame oil, minced garlic, grated ginger, sugar, and chili crisp. Whisk vigorously until the sugar is fully dissolved.
Heat a grill or grill pan over medium-high heat until it reaches approximately 200°C/400°F. The surface should be hot enough that a drop of water sizzles immediately.
Arrange the vegetables in a single layer on the hot grill. Cook for 3 to 4 minutes per side until deeply charred in spots and completely tender. The eggplant should yield easily when squeezed with tongs.
Immediately transfer the hot, grilled vegetables directly into the bowl containing the savory glaze. Toss well to coat. The heat from the vegetables will activate the aromatics and help them absorb the liquid.
Allow the salad to rest for 10 minutes at room temperature, tossing once or twice during this time to redistribute the marinade. This resting phase is crucial for flavor absorption.
Transfer the vegetables to a serving platter, pouring any remaining glaze over the top. Garnish evenly with the sliced scallions, toasted sesame seeds, and fresh cilantro before serving.
Chef's Notes
- Asian eggplants are distinctly different from the large, round globe eggplants. Their lower moisture content and thinner skins make them uniquely suited for fast, high-heat cooking applications like grilling.
- Tossing vegetables in a dressing while they are steaming hot is a fundamental technique in salad preparation. The heat opens the cellular structure of the vegetables, allowing the acidic and salty elements of the glaze to penetrate deeply.
- Chinkiang vinegar is a fermented black vinegar made primarily from glutinous rice. It has a complex, smoky, and slightly sweet flavor profile that cannot be perfectly replicated by standard white or cider vinegars. If unavailable, a 50/50 blend of balsamic and rice vinegar is the closest approximation.
- Do not salt the eggplant before grilling for this specific recipe. Salting draws out moisture and alters the porous texture, which we want to preserve so it can absorb maximum glaze after cooking.
Storage
Refrigerator: 3 days — Flavors will deepen in the fridge, though the vegetables will soften further. Serve cold or at room temperature.
