Tender and Chewy Steamed Eggplant Salad Recipe
How to Make Simple and Delicious Seasoned Eggplant: A Guide to Achieving a Soft and Chewy Texture
We often enjoy seasonal vegetables, and purple eggplant is not only nutritious but also delicious when in season. Why not make a tasty side dish with fresh eggplant available now? This recipe focuses on preserving the natural soft yet chewy texture of eggplant, making it a simple and flavorful seasoned eggplant salad that anyone can easily prepare. It’s the perfect side dish that will have you reaching for more rice!
Main Ingredients
- 3 fresh eggplants
- 1 white part of a leek
Seasoning
- 1 Tbsp tuna extract (adds umami)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 tsp minced garlic (add a little more if you love garlic flavor)
- A pinch of seasoned salt (adjust to your taste)
- 1 Tbsp toasted sesame seeds (or ground sesame seeds)
- 1 Tbsp tuna extract (adds umami)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 tsp minced garlic (add a little more if you love garlic flavor)
- A pinch of seasoned salt (adjust to your taste)
- 1 Tbsp toasted sesame seeds (or ground sesame seeds)
Cooking Instructions
Step 1
First, wash 3 fresh eggplants thoroughly under running water, pat them dry, and prepare them for cooking.
Step 2
Trim the ends of the eggplants, then cut them into roughly 3 equal portions lengthwise.
Step 3
Slice the cut eggplant pieces about 0.5cm thick. Slicing them relatively thick helps maintain a pleasant chewy texture, as they can become mushy if cut too thinly.
Step 4
Arrange the sliced eggplants in a steamer basket or steamer pot. Make sure they are not overlapping so they steam evenly.
Step 5
Steam the eggplant over high heat for about 8 minutes, or until tender. You can check for doneness by inserting a chopstick; it should pass through easily when the eggplant is cooked.
Step 6
Once steamed, spread the eggplant out on a large plate or in the steamer pot to cool slightly. This step allows excess moisture to evaporate, resulting in a chewier texture. You don’t need to cool it completely; just let it cool enough so it’s not steaming hot.
Step 7
Finely chop the white parts of the leek. The mild oniony flavor of the leek will enhance the overall taste of the eggplant salad.
Step 8
In a large bowl, combine the cooled eggplant, chopped leek, 1 Tbsp tuna extract, 1 Tbsp sesame oil, 1 tsp minced garlic, and 1 Tbsp toasted sesame seeds. Add seasoned salt gradually, tasting as you go, to achieve your desired saltiness.
Step 9
Gently toss and mix the ingredients with your hands, being careful not to mash the eggplant. The aim is to evenly distribute the seasonings while maintaining the eggplant’s texture. Your delicious seasoned eggplant salad is now ready!
