Steamed Zucchini and Eggplant Salad (Grilled Without Oil)
Steamed Zucchini and Eggplant Salad (Grilled Without Oil)
Deliciously seasoned zucchini and eggplant, grilled without oil!
I love eggplant, so I make this often. It’s delicious.
Ingredients- 1 Zucchini
- 1 Eggplant
- 1/2 Onion
- 2 Korean Green Chilies
- 1 Red Chili
- 1/2 Scallion (chopped)
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract
- 1 Tbsp Anchovy Sauce
- 1 Tbsp Soy Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and slice it into round pieces about 0.7 cm thick. Slicing them a bit thicker will prevent them from falling apart while cooking.
Step 2
Trim the ends off the eggplant, wash it, and then slice it diagonally into pieces about 1 cm thick. Eggplant absorbs a lot of water, so cutting it slightly thicker will give it a better texture.
Step 3
Peel the onion, wash it, and slice it thinly into strips. If you prefer a milder onion flavor, you can soak the sliced onion in cold water for a few minutes and then squeeze out the excess water.
Step 4
Remove the stems from the Korean green chilies and red chili, then finely mince them. If you enjoy a spicier kick, feel free to adjust the amount of green chilies.
Step 5
Now, let’s make the flavorful seasoning! In a bowl, combine the minced garlic, plum extract, anchovy sauce, soy sauce, gochugaru, and chopped scallions. Mix them well. The anchovy sauce adds umami, and the plum extract adds sweetness and depth.
Step 6
Heat a non-stick pan over medium heat without adding any oil. Place the sliced zucchini in the pan and grill it on both sides until it’s golden brown and slightly caramelized. Grilling the zucchini this way concentrates its natural sweetness, making it even more delicious.
Step 7
In the same way as the zucchini, grill the eggplant and onion slices without oil until they are lightly browned on both sides. Eggplant and onion cook faster than zucchini, so keep an eye on them to prevent burning. Grilling brings out the natural sweetness and aromatic flavors of these vegetables.
Step 8
Transfer all the grilled zucchini, eggplant, and onion slices into a large bowl. The mix of colorful vegetables looks very appealing.
Step 9
Pour the prepared seasoning mixture evenly over the grilled vegetables. Drizzle with sesame oil and sprinkle with sesame seeds. Gently toss everything together with your hands until well combined to create the delicious zucchini and eggplant salad.
Step 10
This zucchini and eggplant salad is wonderfully light and healthy, as it’s grilled instead of stir-fried in oil. The fresh texture of the vegetables combined with the savory seasoning makes it a perfect side dish for rice or a light meal. Enjoy!
