Simple Starch-Coated Eggplant Salad (Microwave)
Chewy and Firm Texture! Super Easy Starch-Coated Eggplant Salad Recipe Using Microwave
Best value for money! Try making this starch-coated eggplant salad easily and quickly in the microwave, which brings out a chewy and firm texture without the usual mushiness of eggplant. It looks great because the moisture doesn’t escape, and it’s a flavorful side dish that you can whip up without a stove. It’s a real rice-stealer!
Main Ingredients- 4 eggplants
- 3 Tbsp starch (cornstarch or potato starch)
Seasoning Ingredients- 1/2 stalk green onion
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce (or anchovy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (or sesame oil)
- Sesame seeds, to taste
- 1/2 stalk green onion
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce (or anchovy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (or sesame oil)
- Sesame seeds, to taste
Cooking Instructions
Step 1
Wash 4 fresh eggplants thoroughly, pat them dry, and prepare them.
Step 2
Cut the prepared eggplants in half lengthwise.
Step 3
Cut each half again, making bite-sized pieces, so they are quartered.
Step 4
Place the cut eggplants in a microwave-safe bowl. Add 3 tablespoons of starch and toss gently to coat the eggplant pieces evenly with the starch. (Tip: Adding the starch first helps prevent the eggplant from releasing too much water!)
Step 5
Add about 2 tablespoons of water and gently mix the eggplant and starch until the starch forms a thin coating on the surface of the eggplant.
Step 6
Cover the bowl with plastic wrap and poke a few holes with a toothpick. Microwave on high for about 6 minutes. The cooking time may vary depending on the size of the eggplant and your microwave’s power, so check for tenderness and adjust the time as needed.
Step 7
Prepare the seasoning ingredients. Finely chop 1/2 stalk of green onion. Measure out 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of anchovy sauce (or oyster sauce), and 2 tablespoons of gochugaru. (If you like it spicy, you can add some Cheongyang chili flakes.)
Step 8
Add 2 tablespoons of soy sauce to the seasoning ingredients.
Step 9
Add 1 tablespoon of anchovy sauce. Oyster sauce is a good alternative and adds a rich umami flavor.
Step 10
Adjust the amount of gochugaru according to your preference. If you enjoy a spicier kick, you can add Cheongyang chili flakes for an extra zing.
Step 11
Finally, generously drizzle 2 to 3 tablespoons of perilla oil. The nutty aroma of perilla oil will enhance the overall flavor of the eggplant salad.
Step 12
Transfer the microwaved eggplant to the seasoning bowl. Add the chopped green onion and a sprinkle of sesame seeds. Gently toss everything together to combine. Your chewy and delicious starch-coated eggplant salad is ready!
