Grilled Eggplant Salad (Oven-Free!)
Grilled Eggplant Salad (Oven-Free!)
Grilled Eggplant Salad
As the eggplant season approaches, we’re exploring various ways to enjoy this versatile vegetable! This recipe features pan-grilled eggplant, gently tossed with a flavorful dressing. The savory seasoning and the delightful texture of grilled eggplant are so appealing that even those who typically dislike eggplant will find themselves reaching for more. It’s a fantastic side dish that elevates any meal.
Main Ingredients- 2 eggplants
Eggplant Seasoning- 0.5 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp soy sauce (jin-ganjang)
- 0.2 Tbsp soup soy sauce (guk-ganjang)
- 0.2 Tbsp sugar
- 0.5 Tbsp fish sauce (samjang/tuna extract)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 2 Tbsp minced green onion
- 0.5 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp soy sauce (jin-ganjang)
- 0.2 Tbsp soup soy sauce (guk-ganjang)
- 0.2 Tbsp sugar
- 0.5 Tbsp fish sauce (samjang/tuna extract)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 2 Tbsp minced green onion
Cooking Instructions
Step 1
First, wash the eggplants thoroughly. Cut them into bite-sized pieces, about 1.5 cm thick and 5 cm long. Cutting them too thinly might cause them to break apart easily during grilling, so aim for a moderate thickness.
Step 2
Heat a non-stick pan over medium-low heat. Place the cut eggplant pieces in a single layer in the hot pan. Do not add any oil; the key is to grill them dry. Be mindful of the heat, as too high a temperature can burn the eggplant.
Step 3
Once one side of the eggplant turns golden brown, flip them over and cook the other side until evenly browned. Gently press with a chopstick or fork; when it easily pierces the eggplant, it’s sufficiently cooked. Flip them multiple times to ensure they are evenly grilled.
Step 4
Continue grilling until the eggplants are tender all the way through and most of their internal moisture has evaporated. This process intensifies the eggplant’s natural sweetness and creates a delightful chewy texture. The skin might look slightly wrinkled when perfectly grilled.
Step 5
Remove the grilled eggplants from the pan and place them on a plate. Let them cool down for a few minutes until they are warm to the touch. This prevents them from becoming mushy when mixed with the seasoning.
Step 6
In a bowl, combine all the seasoning ingredients: red pepper flakes, soy sauce, soup soy sauce, sugar, fish sauce, minced garlic, sesame oil, toasted sesame seeds, and minced green onion. Mix them well with a spoon to create a uniform dressing.
Step 7
Gently add the cooled grilled eggplant pieces into the bowl with the seasoning. Handle them carefully to maintain their shape.
Step 8
Using a spoon, gently toss the eggplant with the seasoning until each piece is evenly coated. Avoid vigorous stirring or mashing, as this can break down the eggplant. The goal is to lightly coat the grilled eggplant with the delicious dressing. This dish is wonderful served immediately or chilled after refrigeration.
