Steamed Eggplant Salad Made Easy in the Rice Cooker
Soft and Flavorful Eggplant Salad: A Rice Cooker Recipe
This is a moist and tender eggplant salad made effortlessly in a rice cooker, coated with a light layer of flour. The steam function of the rice cooker helps retain the eggplant’s natural moisture, making it exceptionally delicious.
Main Ingredients
- 200g Eggplant: Choose fresh eggplants with good moisture.
- 2 Tbsp All-purpose Flour: Just enough to lightly coat the eggplant.
- A little Chopped Scallion: Adds aromatic flavor.
- Toasted Sesame Seeds: For a nutty taste and texture.
Seasoning Ingredients
- 0.5 Tbsp Soy Sauce: For a savory base flavor.
- 0.5 Tbsp Soup Soy Sauce (Guk-ganjang): Adds a deeper umami.
- 2 Tbsp Sesame Oil: For a rich, nutty aroma and flavor.
- 1 tsp Garlic Powder: An easy way to add garlic flavor without mincing.
- 0.5 tsp Gochugaru (Korean chili flakes): For a mild touch of spice. (Adjust to your preference)
- 0.5 Tbsp Soy Sauce: For a savory base flavor.
- 0.5 Tbsp Soup Soy Sauce (Guk-ganjang): Adds a deeper umami.
- 2 Tbsp Sesame Oil: For a rich, nutty aroma and flavor.
- 1 tsp Garlic Powder: An easy way to add garlic flavor without mincing.
- 0.5 tsp Gochugaru (Korean chili flakes): For a mild touch of spice. (Adjust to your preference)
Cooking Instructions
Step 1
First, prepare 200g of eggplant. Wash it thoroughly and then cut it into bite-sized pieces, about 1cm thick. Slice them lengthwise into pieces that are easy to handle and serve.
Step 2
Place 2 tablespoons of all-purpose flour into a zip-top bag or a wide bowl.
Step 3
Add the sliced eggplant to the bag or bowl with the flour. Seal the bag tightly or gently toss the eggplant in the bowl, ensuring it’s evenly coated with a thin layer of flour. This coating is key to the texture.
Step 4
Arrange the floured eggplant pieces in a single layer in the inner pot of your rice cooker. If your rice cooker has a ‘Cook’ or ‘Steam’ setting, use the ‘Reheat’ function to cook for 9 minutes. After the first cooking cycle, carefully flip the eggplant pieces to ensure even cooking, and then reheat for another 9 minutes. For maximum tenderness and moisture, after the second reheat cycle, close the lid and let it steam for an additional 5 minutes.
Step 5
Carefully remove the steamed eggplant from the rice cooker and spread it out on a wide serving dish. You don’t need to wait for it to cool completely; let it cool down slightly while you prepare the next step.
Step 6
While the eggplant is cooling, finely chop a handful of scallions. The fresh, slightly pungent aroma of the scallions will enhance the overall flavor of the eggplant salad.
Step 7
To the slightly cooled eggplant, add all the seasoning ingredients: 0.5 Tbsp soy sauce, 0.5 Tbsp soup soy sauce, 2 Tbsp sesame oil, 1 tsp garlic powder, 0.5 tsp gochugaru, and the chopped scallions you just prepared.
Step 8
Gently mix everything together to ensure the seasonings are evenly distributed onto the eggplant. Be careful not to mash the eggplant; mix gently for the best texture. Here’s how it looks, all beautifully coated in seasoning.
Step 9
Transfer the finished eggplant salad to a nice serving bowl. Sprinkle generously with toasted sesame seeds for added nuttiness and visual appeal. This delicious eggplant salad is perfect with a bowl of rice. Enjoy your meal!
