Spicy and Savory Grilled Eggplant Salad with Sesame
A Delightful Grilled Eggplant Salad with a Spicy Kick and Nutty Sesame Flavor
Eggplant is an ingredient that’s readily available, but some people tend to avoid it due to its sometimes mushy texture. Today, we’ve prepared a grilled eggplant salad that minimizes that mushiness, creating a firmer, more pleasant bite. This salad is seasoned with a delightful blend of spicy notes and the rich, nutty flavor of sesame. It’s a fantastic side dish that’s sure to awaken your appetite!
Main Ingredients- 1 Eggplant (approx. 180g)
- 1/5 stalk Green Onion
- 1 Korean Chili Pepper (Cheongyang pepper)
Seasoning- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
- 1 tsp Soy Sauce
- 1 tsp Tuna Extract (or Fish Sauce)
- 1/2 Tbsp Plum Syrup (or Oligosaccharide)
- 1 tsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
- 1 tsp Soy Sauce
- 1 tsp Tuna Extract (or Fish Sauce)
- 1/2 Tbsp Plum Syrup (or Oligosaccharide)
- 1 tsp Minced Garlic
Cooking Instructions
Step 1
First, wash the eggplant thoroughly, trim off the ends, and cut it into three equal pieces. Then, slice each piece thinly, about 0.5 cm thick. Avoid slicing too thinly, as it can break apart easily during grilling. Aim for a consistent thickness for even cooking.
Step 2
Heat a pan over medium heat. Add the sliced eggplant and grill until golden brown and tender on both sides. Grilling until the eggplant softens and its moisture reduces is key to achieving a less mushy texture.
Step 3
Once nicely grilled, remove the eggplant from the pan and spread it out on a plate or cooling rack. Allow it to cool slightly. This step helps to evaporate any excess moisture, contributing to a chewier texture.
Step 4
While the eggplant is cooling, finely chop the green onion and mince the Korean chili pepper. If you enjoy a spicier dish, you can adjust the amount of chili pepper or leave the seeds in for extra heat.
Step 5
In a bowl, combine the cooled grilled eggplant with the chopped green onion and minced chili pepper. Add all the seasoning ingredients (1 Tbsp sesame oil, 1 Tbsp sesame seeds, 1 tsp soy sauce, 1 tsp tuna extract, 1/2 Tbsp plum syrup, 1 tsp minced garlic). Gently mix everything together with your hands or a spoon, ensuring the seasoning is evenly distributed without mashing the eggplant.
Step 6
And there you have it – a delicious grilled eggplant salad bursting with spicy and savory flavors! It’s wonderful served over rice as a simple donburi, or as a refreshing side dish with freshly cooked rice. Enjoy this unique and flavorful preparation of eggplant!
