Soft Summer Delicacy: Easy Steamed Eggplant Salad Recipe
Soft Summer Delicacy: Easy Steamed Eggplant Salad Recipe
Aromatic and Tender Steamed Eggplant Salad: A Different Charm from Stir-Fried!
This steamed eggplant salad, made with fresh eggplants grown right at home, offers a unique tenderness and flavor completely different from stir-fried eggplant. When you don’t have much appetite, it’s a wonderful side dish for rice or can be mixed with other vegetables. Follow this super simple steamed eggplant salad recipe right now!
Main Ingredients- 3 eggplants
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract (or fish sauce/soy sauce)
- 1 Tbsp sesame oil
- 1 tsp gochugaru (Korean chili flakes)
- Sesame seeds, to garnish
Cooking Instructions
Step 1
First, wash the 3 fresh eggplants thoroughly and trim off the ends. Cut each eggplant in half lengthwise, and then cut each half in half again lengthwise, resulting in 4 pieces per eggplant. This preparation makes them easy to steam.
Step 2
Arrange the cut eggplants in a steamer basket with the cut side facing upwards. This arrangement helps the eggplant steam evenly and become extra tender.
Step 3
Cover the steamer with a lid and steam the eggplants over medium-high heat for about 7 to 8 minutes. The steaming time may vary depending on the size of the eggplant, so adjust as needed after checking for doneness.
Step 4
To check if the eggplant is cooked, gently pierce it with a chopstick. When the chopstick slides in easily and feels soft, the eggplant is ready. Be careful not to overcook, as it can become mushy and lose its pleasant texture.
Step 5
Transfer the steamed eggplant to a large bowl or basin and let it cool slightly. Allowing some of the steam to escape will make it easier to handle and shred.
Step 6
Once the eggplant has cooled a bit, gently shred it into bite-sized pieces using your hands. The eggplant will shred easily along its natural fibers, allowing the seasoning to penetrate well.
Step 7
After shredding, gently squeeze the eggplant pieces with your hands to remove excess water. Too much moisture can dilute the flavor of the salad.
Step 8
To the squeezed eggplant, add 1 tablespoon of minced garlic.
Step 9
Sprinkle with sesame seeds for a nutty aroma and flavor.
Step 10
Add 1 tablespoon of tuna extract for a savory depth. You can substitute this with soy sauce or fish sauce if preferred.
Step 11
Add 1 teaspoon of gochugaru (Korean chili flakes) for a touch of heat. Adjust the amount according to your spice preference.
Step 12
Finally, drizzle in 1 tablespoon of sesame oil for richness and fragrance.
Step 13
Now, gently mix everything together with your hands until the seasonings are well combined. Be careful not to mash the eggplant; a gentle toss is key.
Step 14
Transfer the deliciously seasoned eggplant salad to a pretty serving dish. It’s best enjoyed fresh, but any leftovers can be stored in the refrigerator and later mixed with rice and gochujang for another delightful meal. Enjoy this wonderful summer dish that will surely awaken your appetite!
