Super Simple Microwave Eggplant Salad
Super Simple Microwave Eggplant Salad
Microwave Eggplant Salad Recipe: 5-Minute Tender and Delicious Korean Side Dish
With eggplant prices recently stabilizing, I’ve made a delightful eggplant salad that can be enjoyed at home without breaking the bank. This recipe is perfect for busy individuals as it uses the microwave to create a moist and tender eggplant side dish in just 5 minutes. It’s incredibly simple to make without needing a stove, making it ideal for beginner cooks. This dish is a fantastic side for any meal or even an impressive offering for guests. The combination of the eggplant’s soft texture and the savory, flavorful seasoning is truly exceptional, so please give it a try!
Main Ingredients- 2 Eggplants (approx. 272g, after trimming)
- A little Green Onion (finely chopped, about 1 Tbsp)
- 0.3 Tbsp Minced Garlic
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water. Gently rub them with your hands to remove any dirt or impurities.
Step 2
After drying the eggplants, carefully trim off the stem ends with a knife.
Step 3
Cut the trimmed eggplants into 2-3 large pieces for easy cooking. This helps ensure even heat distribution in the microwave.
Step 4
Further cut each of the larger pieces in half lengthwise. (Alternatively, you can slice the eggplant diagonally into about 1cm thick pieces. Adjust based on your desired texture.)
Step 5
Place the prepared eggplant pieces in a microwave-safe bowl. Cover the bowl with plastic wrap or a plastic bag. This steaming method allows the eggplant to cook in its own moisture, resulting in a tender and moist texture. Ensure the wrap or bag doesn’t create a complete seal, leaving a slight opening.
Step 6
Microwave the eggplant for 4 minutes. The cooking time may vary depending on the eggplant’s thickness, quantity, and your microwave’s wattage, so aim for approximately 3-4 minutes.
Step 7
After 4 minutes, check if the eggplant is cooked. It should be tender when pierced with a chopstick. If it’s not soft enough, microwave in 1-minute intervals until tender.
Step 8
Carefully remove the hot bowl from the microwave and let the eggplant cool down slightly. Trying to mix it while it’s too hot can make the seasoning uneven or the eggplant mushy.
Step 9
While the eggplant is cooling, finely chop the green onion. Measure out 0.3 Tbsp of minced garlic.
Step 10
Once the eggplant has cooled slightly, use chopsticks to gently shred it into bite-sized pieces along the natural grain. While you can use your hands, chopsticks offer a cleaner way to separate the pieces. Shredding them thicker provides more texture, while finer shreds allow the seasoning to penetrate better.
Step 11
In a mixing bowl, combine all the seasoning ingredients: 1 Tbsp soy sauce, 0.5 Tbsp anchovy sauce, 0.3 Tbsp oligosaccharide, 0.3 Tbsp gochugaru, and 1 Tbsp sesame oil. Add the finely chopped green onion and 0.3 Tbsp minced garlic to the bowl.
Step 12
Using a spoon, mix all the seasoning ingredients thoroughly until well combined and smooth. (Taste and if you prefer it sweeter, add 0.4 Tbsp of oligosaccharide and mix. I apologize for forgetting to include a photo of adding the oligosaccharide!)
Step 13
Add the shredded eggplant to the bowl with the prepared seasoning.
Step 14
Put on disposable gloves and gently toss the eggplant with the seasoning until evenly coated. Be careful not to mash the eggplant; mix gently to ensure the seasoning is well distributed.
Step 15
Finally, taste the salad. If it feels a bit bland, add a pinch or two of salt to adjust the seasoning to your preference. You can also adjust the soy sauce or salt according to your taste.
Step 16
Sprinkle toasted sesame seeds generously over the mixed eggplant salad to finish. This delicious microwave eggplant salad is now ready! It will be a wonderful side dish to whet your appetite.
