Cold Asian Style Eggplant

"Do you like eggplant? I do and now I'm completely obsessed with this traditional Chinese recipe that I made for lunch today. In China they call this dish COLD EGGPLANT ? so I'm not changing that name (but you don't have to eat it cold! It's actually much better warm) Anyway. it's so so delicious! You have to try it and let me know! It can't be easier and healthier ? Hope you had a wonderful weekend! Good night"
-- @datesandavocados
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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 1

Recipe Card


  • 2 long Chinese or Japanese eggplants
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon chives, plus more for garnish
  • freshly ground black pepper, as needed


  • Step 1

    Cut the two ends of the eggplants and then into sections around 2 inches long. Bring a pot of water to a boil and add the sliced eggplants.

  • Step 2

    Cook until softened, about 8 minutes. They are ready when you can easily insert a chopstick inside.

  • Step 3

    Transfer the pieces to a plate lined with a paper towel to remove the excess of water, then place them in a serving bowl.

  • Step 4

    In a small bowl, mix tamari with sesame oil, black pepper, and chopped chives. Pour the sauce over the eggplant. Decorate with more chives if desired. Grab your chopsticks and enjoy!