Roasted Chinese Eggplant with 5-Spice

Chinese Eggplant Salad with red chopsticks and coriander on the side.

5 from 1 vote

Roasted Chinese Eggplant with 5-Spice

This Roasted Chinese eggplant is sooo good you just won’t be able to stop eating it! We added Chinese 5-spice which means that all your tastes are covered in this one salad!

Prep Time15

Cook Time40

Salting time30

Total Time1 25

Course: Salad

Cuisine: Chinese

Keyword: Asian eggplant, eggplant salad

Difficulty: Capable Cooks

Diet: dairy free, nut free, Vegan, Vegetarian,

Servings: as a side

Calories: 390kcal

Author: Anastasia Papapetros

Ingredients

For the eggplants

3 medium eggplants (approximately 1.2 kilos or 42 ounces)
¼ cup coconut oil, melted
2 teaspoons Chinese 5-Spice powder
Coarse sea salt

For the chilli mix

3 long chillis (approximately 60 grams, 2.11 ounces)
2 small bullhorn peppers (or banana capsicums - approximately 80 grams, 2.82 ounces)
1 small small onion (approximately 60 grams, 2.11 ounces)
1 clove garlic, minced
1 tablespoon grated ginger

For the Chinese 5-spice Vinaigrette

¼ cup MCT or any other neutral oil
2 tablespoons sesame oil
¼ cup rice vinegar (use non-seasoned for keto and lime juice for gluten-free)
2 tablespoons soy sauce (use coconut aminos or tamari for keto & gluten free)
½ teaspoon Chinese 5-Spice powder

Metric - Imperial

Instructions

Step 1 - Salt the Eggplant!

Wash your eggplants and trim, then slice them into 2.5 cm (½ inch rounds).
Layer the eggplant slices in a colander and sprinkle some coarse sea salt on each layer, letting them stand for 30 minutes.
Preheat your oven to 220°C (430°F) and line a pan with baking paper.

Step 2 - Make Your Pepper Mix.

Wash your chilli and bullhorn capsicum (pepper) remove the core and seeds. Thinly slice the chilli, then chop the peppers into small dice
Remove the papery skin, from your onion, trim the ends and chop into small dice.
Heat a large frypan on medium to high heat, then add one tablespoon of sesame oil, add your sliced chillis, the diced capsicum and onion and sauté until soft (2-3 minutes).
Mince your garlic and grate your ginger then add them to your frypan and cook until they are aromatic (approximately 2-3 minutes).

Step 3 - Roast Your Eggplants.

Pat your eggplant dry to remove the salt and water, then add the eggplant slices to a lined baking tray, drizzle with the melted coconut oil and sprinkle with Chinese 5-Spice powder on both sides (approximately 2 teaspoons).
Put your eggplant in the oven and roast until it's golden on both sides, flipping them once – about 15-20 minutes in. If it's looking a bit dry, then add a drizzle of oil, then pop it back in for an extra 10-15 minutes.

Step 4 - Shake-up Dressing and Prepare Garnish.

While your eggplants are roasting, wash your coriander (cilantro), pat dry and chop roughly, then place to one side.
Add all your vinaigrette ingredients to a glass jar and shake until emulsified (there is no need to season as there will be enough seasoning from the salted eggplant and from heat from the chillies).

Step 5 - Assemble Your Roasted Chinese Eggplant Salad.

Arrange your eggplants on a round platter, pour over your dressing, then place your chilli mix on top of the eggplant, scatter the chopped coriander on top of the chilli mix to garnish and serve when you are ready.

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