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Steamed eggplant Shandong-style

Steamed eggplant Shandong-style

Liang pan qiezi

This fabulous cold salad is often eaten during the stifling hot summer months in north China. But it’s so delicious that it is also perfect as a winter starter. Traditionally, the eggplant is steamed and served with a piquant roasted sesame sauce, but sometimes I’ve roasted it for that smoky flavour. I’ve seen this salad presented in chunks, in strips or puréed. I prefer the slender Japanese eggplants but the common Mediterranean variety is also good. — Tony Tan

Steamed eggplant Shandong-style

Serves 6
Cooking Time Prep time 10 mins, cook 20 mins
3-4   Japanese eggplant (about 900gm), rinsed and stalks removed (see note)
1 tbsp   roasted sesame seeds, or to taste (see note)
1/3 cup   (firmly packed) coriander leaves, coarsely chopped
1 tbsp   finely chopped garlic chives
Roasted sesame dressing
2 tbsp   sesame oil
2 tbsp   light soy sauce
1 tbsp   rice vinegar
1 tbsp   Shaoxing wine
1 tbsp   roasted sesame paste (see note)
1 tsp   white sugar
1 tsp   chilli oil, or to taste
1   large garlic clove, finely minced


1 Place eggplant in a single layer in a bamboo steamer basket over a saucepan or wok of boiling water and steam until limp and wrinkled (15-20 minutes). Cool and cut into chunks and chill or keep at room temperature.
2 For roasted sesame dressing, combine ingredients in a bowl and stir until sugar dissolves. Just before serving, pour dressing over eggplant, toss lightly to coat, scatter with sesame seeds, coriander and garlic chives and serve immediately.

Note If using Mediterranean eggplant, halve lengthways, sprinkle cut-side lightly with salt and stand for 30 minutes. Rinse and dry using absorbent paper before steaming. Roasted sesame seeds are available from Asian grocers. Alternatively, you can dry-roast sesame seeds in a pan until light golden. Roasted sesame paste is a Chinese-style sesame paste that is available from Asian grocers.

Drink Suggestion Semillon sauvignon blanc.

RECIPE Tony Tan PHOTOGRAPHY Chris Chen STYLING Lisa Featherby and Lou Fay DRINK SUGGESTION Max Allen

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