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China · Food

Smashed Garlic Eggplant

30 min
300 kcal
2 servings

By eatmundo · August 3, 2026

Smashed Garlic Eggplant🇨🇳AI-generated image

Same ingredients, elsewhere in the world

23 matches

Dishes from other countries' kitchens, made from the same core ingredients as Smashed Garlic Eggplant. The percentage is the share of ingredients the two recipes have in common.

Same technique: Cold salad33 recipes from 17 countriesSee all 23 matches

This rustic dish features steamed eggplant that is smashed and tossed in a punchy, garlicky soy dressing. It is a cooling, light, and incredibly savory vegetable side dish.

According to eatmundo's ingredient comparison, the closest dish to Smashed Garlic Eggplant from another cuisine is Steamed Eggplant Side Dish (South Korea): the two share 71% of their ingredients.

Ingredients

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2 servings

How to Make It

  • 1

    Steam 2 whole medium eggplants over high heat for 15 minutes until soft throughout.

  • 2

    While steaming, finely mince 3 garlic cloves and slice 2 scallions into thin rounds.

  • 3

    Prepare the dressing by whisking 2 tbsp soy sauce, 1 tbsp vinegar, 0.5 tsp sugar, and the garlic in a bowl.

  • 4

    Remove the eggplant from the steamer and let it cool for 5 minutes, then slice lengthwise.

  • 5

    Use a fork to gently smash and shred the eggplant flesh into strips on a serving plate.

  • 6

    Drizzle the prepared soy dressing evenly over the shredded eggplant.

  • 7

    Heat 3 tbsp vegetable oil in a small pan until shimmering, then pour it over the scallions and garlic on the eggplant.

  • 8

    Toss everything gently once and serve as a chilled or warm side.

Frequently Asked Questions

What is Smashed Garlic Eggplant?

Smashed Garlic Eggplant is a Chinese cold dish featuring steamed, shredded eggplant dressed with a sauce of garlic, ginger, scallion, soy sauce, vinegar, and sugar. It is typically served as a refreshing appetizer or side dish during summer meals.

Should I peel the eggplant?

You can leave the skin on for better texture and color, but peel it if you prefer a softer mouthfeel.

Can I use black vinegar?

Yes, Chinkiang (black) vinegar provides an authentic, deep acidity that pairs perfectly with eggplant.

Is it better to serve this hot or cold?

It is delicious both ways, though serving it cold makes it a refreshing summer dish.

How do I know the eggplant is steamed enough?

Pierce the thickest part with a chopstick; if it goes through with zero resistance, it is perfectly cooked.

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