Chewy and Delicious Grilled Eggplant Salad Recipe
How to Make Grilled Eggplant Salad – Perfectly Chewy!
Eggplant can sometimes be off-putting due to its watery and mushy texture. This recipe aims to overcome that by grilling the eggplant to remove excess moisture, resulting in a wonderfully chewy texture that perfectly absorbs our savory seasoning. It’s a simple yet impressive side dish!
Main Ingredients- 2 eggplants
- 1/2 bell pepper (for color, optional)
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (or sesame oil)
- 1/4 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (or sesame oil)
- 1/4 tsp minced garlic
- 1/2 tsp red pepper flakes
Cooking Instructions
Step 1
Prepare 2 fresh eggplants. It’s best to choose medium-sized ones.
Step 2
Wash the eggplants thoroughly and slice them into rounds about 0.3 cm thick. If they are too thick, they won’t dry out properly and may burn during grilling.
Step 3
Heat a non-stick pan over medium heat. Add the sliced eggplants without any oil. This step is crucial for removing the moisture from the eggplant.
Step 4
Grill both sides of the eggplant slices until they turn golden brown. As they grill, you’ll notice the eggplant shrinking and becoming wrinkled as moisture evaporates. Flip them occasionally to prevent burning.
Step 5
The eggplant is ready when it becomes nicely wrinkled and slightly charred. This texture is key to achieving that satisfying chewiness.
Step 6
I’m adding half a bell pepper for a pop of color. You can omit this if you prefer, or slice it into rounds like the eggplant. I chopped mine finely, but slicing it slightly larger might be more comfortable to eat.
Step 7
In a bowl, combine all the seasoning ingredients to create a delicious dressing: 1 Tbsp soy sauce, 1 Tbsp tuna extract, 1 Tbsp toasted sesame seeds, 1 Tbsp perilla oil, 1/4 tsp minced garlic, and 1/2 tsp red pepper flakes.
Step 8
Add the grilled eggplant and the prepared bell pepper to the bowl with the seasoning. Gently toss everything together to ensure the eggplant is evenly coated with the dressing.
Step 9
Taste the mixture and adjust the seasoning as needed. It’s best to add the seasoning gradually rather than all at once, until you achieve your desired flavor.
Step 10
Be gentle when mixing the eggplant salad. Over-mixing can cause it to break apart. While the grilling gives it a chewy texture, we still want to preserve its delicate nature. Mix carefully to combine.
Step 11
Your chewy and flavorful grilled eggplant salad is complete! It’s a fantastic side dish for rice or even a simple appetizer.
