Grilled Eggplant Salad
How to Make Grilled Eggplant Salad: A Simple Homemade Side Dish Recipe
Today on my homemade meal blog, I’m sharing a simple and delicious side dish: Grilled Eggplant Salad! My eggplant from the rooftop garden has ripened beautifully, so I’ve picked some fresh ones. My family loves eggplant so much that we make eggplant dishes about three times a week. We enjoy them stir-fried, simmered, and in cool summer soups during this hot weather. For an easy home-style side, try making this Grilled Eggplant Salad today. It’s incredibly tasty! It’s a wonderful way to enjoy eggplant, with its soft texture enhanced by grilling. Give this delightful recipe a try!
Main Ingredients- 4 medium eggplants
- 1 Korean green chili pepper (cheongyang pepper)
- 1 red chili pepper
- Cooking oil (for grilling)
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water. Remove the stems and slice them diagonally into about 0.5 cm thick pieces. It’s important to maintain the shape of the eggplant.
Step 2
Cut the red and green chili peppers in half lengthwise, remove the seeds, and mince them finely. This will add a touch of spice and vibrant color.
Step 3
The crucial step! Heat a non-stick pan over medium heat. Lightly grease the pan with cooking oil or use an oil spray. Place the sliced eggplants in the pan and grill them until golden brown and tender on both sides. You’ll know they’re ready when they’ve softened and the edges are slightly browned. If you have 4 eggplants, it might be easier to grill them in batches, 2-3 times, to ensure they cook evenly. Grilling helps to remove excess moisture and gives the eggplant a wonderfully chewy texture.
Step 4
Once grilled, let the eggplants cool slightly. Transfer the warm, grilled eggplant slices to a mixing bowl. Add the soy sauce, gochugaru, fish sauce, sugar, oligosaccharide, and minced garlic. Gently toss everything together to combine, being careful not to mash the eggplant slices. Mix gently to coat evenly.
Step 5
Finally, drizzle in the sesame oil and add the minced red and green chilies. Gently mix again to distribute the ingredients. Sprinkle generously with sesame seeds for a nutty aroma and attractive finish. Enjoy this delicious grilled eggplant salad with a warm bowl of rice!
