Grilled Eggplant Salad: A Delicious Way to Enjoy Eggplant Even for Picky Eaters
Flavorful Grilled Eggplant Salad
This recipe is born from a mother’s desire to make eggplant enjoyable for her family, especially those who dislike its soft texture. We’ve transformed grilled eggplant into a delightful salad with a fantastic savory dressing. The outside is lightly crisp, the inside is tender and moist, and the rich seasoning makes it a perfect side dish for any meal. It’s a wonderful addition to your dining table, whether for special occasions or everyday meals.
Main Ingredients- 2 Eggplants
- A little bit of green onion (for garnish)
- 3 Tbsp Perilla oil (deulgireum)
- A little bit of sesame seeds (for garnish)
Savory Dressing- 1 Tbsp Soy sauce
- 1/2 Tbsp Sugar
- 1/2 Tbsp Sesame oil
- 1 Tbsp Oligosaccharide
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- A little bit of chopped green onion
- A pinch of black pepper
- 1 Tbsp Soy sauce
- 1/2 Tbsp Sugar
- 1/2 Tbsp Sesame oil
- 1 Tbsp Oligosaccharide
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- A little bit of chopped green onion
- A pinch of black pepper
Cooking Instructions
Step 1
Hello! Today, I’m introducing a delicious ‘Grilled Eggplant Salad’ recipe that will make even those who usually dislike the soft texture of eggplant fall in love with it. The grilled exterior offers a slight chewiness, the interior is wonderfully tender, and the flavorful seasoning seeps in beautifully, making it incredibly appetizing.
Step 2
First, wash the eggplants thoroughly and trim off the stem ends. Then, slice the eggplants diagonally into thick pieces, about 1 to 1.5 cm thick. Slicing them too thinly might cause them to break apart while grilling, so aim for a nice, substantial thickness.
Step 3
Heat a pan over medium heat and add a generous amount of perilla oil. Place the prepared eggplant slices in the pan and grill them, flipping occasionally, until they are nicely golden brown on both sides. The key is to cook them until they are tender inside with a slightly chewy exterior.
Step 4
While the eggplants are grilling, let’s prepare the delicious dressing. In a small bowl, combine 1 Tbsp soy sauce, 1/2 Tbsp sugar, 1/2 Tbsp sesame oil, 1 Tbsp oligosaccharide, 1 Tbsp minced garlic, 1 Tbsp gochugaru, a little bit of chopped green onion, and a pinch of black pepper. Mix everything well until thoroughly combined.
Step 5
Once the eggplants are nicely grilled, let them cool slightly. Transfer them to a large bowl. Gently spoon the prepared dressing over the grilled eggplants and toss to coat. If it seems like too much dressing, you can adjust the amount as you mix.
Step 6
At this stage, it’s crucial to mix everything gently to avoid mashing the eggplant. Use a spatula or your hands to carefully flip and combine the eggplant with the dressing, ensuring the seasoning penetrates well into the tender eggplant. Preserving the soft texture is key.
Step 7
Finally, garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds for a beautiful finish. The vibrant colors and nutty aroma will further enhance your appetite. Your delicious Grilled Eggplant Salad is now ready!
Step 8
And there you have it! A wonderfully delicious Grilled Eggplant Salad is complete. Enjoy this dish with freshly steamed rice for a truly satisfying meal. Give this recipe a try and enjoy eggplant in a whole new way!
