Savory Grilled Eggplant Salad with Perilla Oil
Grilled Eggplant Side Dish: Even Tastier When Grilled!
There are a few side dishes in my home that only I seem to eat. Eggplant is one of them. While I love eggplant, it’s one of those ingredients that divides opinions. A friend once told me they don’t eat it because they find the mushy texture strange. If you dislike eggplant because of that mushy texture, try grilling it before making it into a salad! You’ll discover a whole new texture for your eggplant side dish. Let’s get started with this grilled eggplant salad recipe.
Ingredients
- 3 eggplants
- 1.5 Tbsp soy sauce
- 1 Tbsp red pepper flakes
- 1 Tbsp oligodang (corn syrup)
- 0.5 Tbsp minced garlic
- Sesame seeds (to taste)
- Green onion (chopped)
- 4 Tbsp perilla oil
Cooking Instructions
Step 1
I bought 5 eggplants, but I’ll be making this grilled eggplant salad using just 3 of them.
Step 2
Slice the eggplants diagonally, ensuring they are not too thin. This thickness helps maintain a pleasant texture after grilling.
Step 3
I brought out my square grill pan to create grill marks. As you’ll see in the finished dish, the grill marks aren’t very noticeable after mixing. This means you can simply use a regular pan. We’ll be heating the pan and then grilling the eggplant with perilla oil.
Step 4
Grilling the eggplant in perilla oil releases a wonderfully savory aroma! I grilled it three times in total, using 3 Tbsp of perilla oil.
Step 5
So far, we’ve completed the grilling part of our grilled eggplant salad. The scent of perilla oil filling the house is so strong that my air purifier is working overtime! Haha.
Step 6
For the seasoning, I mixed 1.5 Tbsp soy sauce, 1 Tbsp red pepper flakes, 1 Tbsp oligodang, 0.5 Tbsp minced garlic, sesame seeds, chopped green onion, and 1 Tbsp perilla oil.
Step 7
Add the seasoning to the grilled eggplant and gently toss to combine. Be careful not to mash the eggplant.
