Chewy and Delicious Grilled Eggplant Salad
July Summer Side Dish: Grilled Eggplant Salad Ready in 10 Minutes!
This grilled eggplant salad can be made in just 10 minutes. It’s also great as a diet-friendly side dish because it’s grilled without any oil! The chewy texture from grilling is absolutely delightful~
Main Ingredients- 2 eggplants
Dressing Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (soup soy sauce)
- 0.5 Tbsp Anchovy sauce
- 1 Tbsp Plum extract
- 0.5 Tbsp Minced garlic
- 0.5 Tbsp Brown sugar
- 1 Tbsp Sesame oil
- 0.5 Tbsp Sesame seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (soup soy sauce)
- 0.5 Tbsp Anchovy sauce
- 1 Tbsp Plum extract
- 0.5 Tbsp Minced garlic
- 0.5 Tbsp Brown sugar
- 1 Tbsp Sesame oil
- 0.5 Tbsp Sesame seeds
Cooking Instructions
Step 1
First, wash the eggplants thoroughly under running water and pat them dry. Then, cut them into bite-sized pieces (about 2-3 cm thick) that are easy to eat. It’s best to leave the skin on as it’s nutritious and adds to the texture.
Step 2
Next, heat a clean non-stick frying pan over medium heat. Make sure not to add any oil. Once the pan is adequately heated, carefully place the sliced eggplant pieces in a single layer, ensuring they don’t overlap. This step is crucial for even grilling.
Step 3
As one side of the eggplant becomes lightly golden brown, use a spatula to gently flip them over. Continue grilling both sides until they are nicely browned. The key here is to let out as much moisture as possible to achieve a delightfully chewy texture.
Step 4
Once the eggplants are grilled, remove them from the pan and spread them out on a tray or plate. Let them cool slightly to release the steam. This helps the eggplant maintain a firm, chewy texture rather than becoming mushy.
Step 5
While the eggplants are cooling, let’s prepare the delicious dressing. In a bowl, combine 1 Tbsp gochugaru, 1 Tbsp guk-ganjang, 0.5 Tbsp anchovy sauce, 1 Tbsp plum extract, 0.5 Tbsp minced garlic, and 0.5 Tbsp brown sugar. Finally, add 1 Tbsp sesame oil and 0.5 Tbsp sesame seeds for a nutty aroma. Mix all the ingredients well with a spoon until the dressing is evenly combined.
Step 6
Now that the dressing is ready, carefully add the grilled eggplants to the bowl with the dressing. Be gentle to avoid breaking the softened eggplant pieces.
Step 7
Finally, wash your hands thoroughly and gently toss the eggplants with the dressing using your hands. Mix them just enough for the dressing to coat evenly. Be careful not to overmix, as this can make the eggplants mushy. Once the flavors have melded beautifully, your delicious grilled eggplant salad is ready to serve!
