Super Simple Microwave Steamed Eggplant Salad
Super Simple Microwave Steamed Eggplant Salad
Eggplant Salad Recipe for Cancer Prevention
Whip up this incredibly simple eggplant salad in minutes using just your microwave! Tender steamed eggplant meets a delicious savory and slightly spicy dressing. It’s a healthy and flavorful side dish that’s perfect with any meal.
Main Ingredients- 2 eggplants
- A small bunch of scallions (about 1/4 cup, chopped)
- 1 Korean green chili pepper (cheongyang chili)
- 1/3 red chili pepper
Seasoning Ingredients- 1/2 Tbsp red chili powder (gochugaru)
- 1.5 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp brewed soy sauce (yangjo-ganjang)
- 1 Tbsp perilla oil (deul-gireum)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 1/2 Tbsp red chili powder (gochugaru)
- 1.5 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp brewed soy sauce (yangjo-ganjang)
- 1 Tbsp perilla oil (deul-gireum)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Wash the 2 eggplants thoroughly. Trim off the ends, then cut them in half lengthwise. After that, slice them into bite-sized pieces, about 7-8 cm long.
Step 2
Place the cut eggplant pieces into a microwave-safe dish. Try to arrange them in a single layer without too much overlapping, so they steam evenly.
Step 3
Cover the dish tightly with plastic wrap. Pierce the plastic wrap a few times with a fork or skewer; this allows steam to escape, keeping the eggplant moist. Microwave on high for 8 minutes, or until the eggplant is tender. (Cooking time may vary depending on your microwave’s wattage.)
Step 4
Carefully remove the dish from the microwave, as it will be hot. Let the steam escape for a moment, then spread the cooked eggplant out on a sieve or cooling rack. Allow it to cool down slightly. This step helps to release excess moisture, making the eggplant more receptive to the dressing and improving its texture.
Step 5
While the eggplant is cooling, finely chop the scallions. Remove the seeds from the Korean green chili pepper and red chili pepper, then mince them finely. If you enjoy a spicier kick, feel free to use more green chili. For added color, you can include more red chili.
Step 6
In a separate bowl, combine all the seasoning ingredients: red chili powder, soup soy sauce, brewed soy sauce, perilla oil, toasted sesame seeds, and minced garlic. Mix well to create the dressing. Add the chopped scallions and chili peppers to the dressing and stir to combine.
Step 7
Add the cooled, steamed eggplant to the bowl with the dressing. Gently toss everything together, ensuring the eggplant is evenly coated with the delicious seasoning. Be careful not to mash the eggplant; mix gently. Your simple and flavorful microwave eggplant salad is now ready! Enjoy this delightful side dish with your rice.
