Chinese eggplant is one of my favorite things to cook. This recipe is something I know by heart and can cook quickly on a weeknight when I need food for today and leftovers for tomorrow’s lunch. I love adding shiitaki mushrooms to the mix to add some extra vegetables and umami!
I’ve been making this spicy and refreshing cucumber salad every week since the weather started to warm up. It’s easy to prepare and goes well with all kinds of food. I mainly make it as a side dish for Asian-style meals but have also loved adding this on top of crackers and creamy Brie cheese.