Grilled Eggplant and Zucchini Salad
Grilled Eggplant and Zucchini Salad
Grilled Eggplant and Zucchini Salad with a Single, Flavorful Sauce
A spoonful of rice topped with this salad is pure bliss! This grilled eggplant and zucchini dish is a true rice-thief, packed with flavor. Perfect for a delicious and healthy meal.
Main Ingredients- 2 Eggplants
- 1 Zucchini
Seasoning Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1/2 Tbsp Oyster Sauce
- 1/2 Tbsp Minced Garlic
- 1 Korean Green Chili Pepper (optional, adjust to taste)
- 2 Tbsp Chopped Scallions (white parts preferred)
- A pinch of Toasted Sesame Seeds
- 3 Tbsp Soy Sauce
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1/2 Tbsp Oyster Sauce
- 1/2 Tbsp Minced Garlic
- 1 Korean Green Chili Pepper (optional, adjust to taste)
- 2 Tbsp Chopped Scallions (white parts preferred)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Let’s start by making the delicious sauce. In a bowl, combine 3 Tbsp soy sauce, 1 Tbsp gochugaru (Korean red pepper flakes), 1 Tbsp sesame oil, 1/2 Tbsp fish sauce, 1/2 Tbsp oyster sauce, and 1/2 Tbsp minced garlic. Mix them well. Finely chop and add the Korean green chili pepper for a bit of heat, and also add the finely chopped scallions for a fresh aroma. (You can adjust the amount of sauce based on the quantity of vegetables.)
Tip: This recipe intentionally omits sugar or plum syrup. Grilling the eggplant and zucchini brings out their natural sweetness, enhancing the savory flavor.
Step 2
Now, let’s prepare the eggplant and zucchini. Slice them to about 0.7-1 cm thickness, as shown in the picture – not too thin, otherwise, they might break apart when grilled.
Tip: Eggplant significantly reduces in volume after grilling, so it’s a good idea to prepare a generous amount. The zucchini also won’t yield a large volume once grilled and mixed.
Step 3
Heat a non-stick pan over medium heat without any oil. First, grill the eggplant slices until golden brown on both sides. Eggplant has a lot of moisture, so grilling it slowly without burning is key.
Tip: Grilling the eggplant first helps keep the pan cleaner for when you grill the zucchini later, avoiding the need for an extra wash.
Step 4
Grilling 2 eggplants resulted in this much volume. Since eggplant shrinks considerably after grilling, if you want a larger portion, consider increasing the number of eggplants to 4 and using all the prepared sauce, omitting the zucchini.
Tip: The sauce recipe above is designed for 2 eggplants and 1 zucchini. You can divide the sauce to dress them separately or use it all for a larger batch of one vegetable.
Step 5
Take half of the prepared sauce and gently mix it with the grilled eggplant. It’s important to carefully combine them so the sauce gets into all the wrinkled surfaces of the cooked eggplant. Finish by sprinkling toasted sesame seeds. Your delicious grilled eggplant salad is ready!
Step 6
Now it’s time to grill the zucchini. Unlike eggplant, zucchini releases moisture (sap) while cooking, which can cause it to stick slightly to the pan. Grill the zucchini until it’s nicely browned, and you might see some slight sticking.
Step 7
Place the grilled zucchini on paper towels to absorb excess moisture and let it cool down slightly. The zucchini won’t wrinkle as much as the eggplant.
Step 8
Add the remaining half of the sauce to the cooled zucchini and gently mix. If you feel the zucchini portion is too small, you can skip the eggplant and use 2 zucchinis with all the sauce for a more substantial dish. Sprinkle with toasted sesame seeds to finish.
Step 9
Voila! Here’s your beautifully presented grilled eggplant and zucchini salad. It looks so appetizing, doesn’t it? This flavorful side dish will have you finishing your rice in no time. Enjoy a delicious and healthy meal with this easy recipe.♡
