Air Fryer Steamed Eggplant Salad (Low Sodium)
Healthy and Delicious Low-Sodium Eggplant Salad Made in an Air Fryer
This is a low-sodium steamed eggplant salad that’s moist yet not mushy, retaining a delightful texture. By roasting the eggplant in an air fryer, it becomes cleaner and healthier to enjoy. This dish is highly recommended for patients who need to reduce sodium intake or for those managing their diet to prevent adult diseases. The harmony of fresh vegetables and mild eggplant, combined with a savory seasoning, will stimulate your appetite.
Ingredients- 2 eggplants
- 1/2 red chili pepper
- 1 green chili pepper (cheongyang)
Seasoning- 2 Tbsp low-sodium soy sauce
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (crushed)
- 1 tsp minced garlic
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (crushed)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, wash the eggplants thoroughly under running water and pat them dry.
Step 2
Cut the eggplants into bite-sized cubes, about 2-3 cm in length. It’s important to keep the pieces a suitable size, as cutting them too small might make them mushy.
Step 3
Arrange the cubed eggplant in the air fryer basket in a single layer, ensuring they don’t overlap. Cook at 180°C (356°F) for 12 minutes. To ensure even cooking, open the basket halfway through (around 6 minutes) and flip the eggplant pieces.
Step 4
Finely mince the red chili pepper and cheongyang chili pepper, removing the seeds. If you prefer a spicier dish, feel free to increase the amount of cheongyang chili pepper.
Step 5
Transfer the air-fried eggplant to a bowl. It’s best to mix the seasoning while the eggplant is still warm, as this allows the flavors to penetrate better. Add the low-sodium soy sauce, chili powder, plum extract, sesame oil, crushed sesame seeds, and minced garlic to the bowl with the eggplant. Gently toss everything together, being careful not to mash the eggplant, until it’s evenly coated with the seasoning.
Step 6
Finally, add the minced red and green chili peppers and mix gently. The colorful addition makes the dish even more appealing.
Step 7
Serve the finished low-sodium eggplant salad in an attractive dish. It’s delicious served immediately, or you can store it in the refrigerator and enjoy it chilled.
