Chewy Grilled Eggplant Salad
Enjoyable Grilled Eggplant Salad with a Satisfying Texture
Eggplant can be a polarizing vegetable due to its soft, mushy texture. This recipe offers a delightful twist! Instead of its typical softness, we’ll prepare a chewy and delicious eggplant salad by grilling. Grilling removes excess moisture and deepens the flavor, resulting in a savory and nutty side dish that becomes more delicious with every bite. It’s a perfect side that pairs wonderfully with rice, and everyone from kids to adults will love it. Give it a try!
Eggplant & Seasoning Ingredients- 3 eggplants
- 1/3 Tbsp cooking oil
- 1/3 Tbsp perilla oil (deulgireum)
- 1/2 tsp salt
Seasoning Ingredients- 1.5 Tbsp soy sauce
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (maesilcheong)
- 1 tsp ginger syrup (saenggangcheong)
- 1/2 Tbsp perilla oil (deulgireum)
- 1/2 Tbsp sesame seeds
- 1.5 Tbsp soy sauce
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (maesilcheong)
- 1 tsp ginger syrup (saenggangcheong)
- 1/2 Tbsp perilla oil (deulgireum)
- 1/2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and trim off the stems. Then, slice the eggplants diagonally into approximately 0.5cm thick pieces, creating half-moon shapes. This slicing method allows the seasoning to be absorbed evenly, making the dish more flavorful.
Step 2
Heat a pan over medium heat and add 1/3 Tbsp each of cooking oil and perilla oil. Add the prepared eggplant slices and cook, stirring as if stir-frying. Since eggplant has a large surface area, it can be difficult to flip each piece individually. Instead, tumbling the eggplant pieces in the pan while stir-frying will help them cook evenly and more easily. Cook gently over medium heat.
Step 3
Once the eggplant begins to soften slightly, add 1/2 tsp of salt for initial seasoning. The degree of doneness can be adjusted to your preference at this stage. If you prefer a slightly firm, chewy texture, you can finish cooking now. For a softer, more tender texture, cook a little longer. (Caution: Overcooking can cause the eggplant to become mushy, so stir-fry while monitoring its condition. I accidentally overcooked mine when I wasn’t paying attention for a moment!)
Step 4
In a separate small bowl, combine all the seasoning ingredients: 1.5 Tbsp soy sauce, 1/2 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1/2 Tbsp plum extract, 1 tsp ginger syrup, 1/2 Tbsp perilla oil, and 1/2 Tbsp sesame seeds. Mix well to create a delicious seasoning sauce. Ensure all ingredients are thoroughly combined.
Step 5
Add the well-grilled eggplant to the prepared seasoning sauce and gently toss to coat. Handle the eggplant carefully to prevent it from breaking apart, maintaining its appealing shape. Gently mix until the seasoning is evenly distributed throughout the eggplant for a delicious grilled eggplant salad! It’s also wonderful served over a bowl of warm rice.
