Grilled Eggplant Salad with a Tender, Non-Mushy Texture
Delicious Grilled Eggplant Salad Recipe: No Mushiness, Enjoyed by Everyone
Many people hesitate to eat eggplant due to its soft, sometimes mushy texture. However, this recipe transforms eggplant into a delightful dish with a tender yet slightly chewy texture, eliminating that undesirable mushiness. It’s a fantastic side dish that everyone, regardless of age, will enjoy. It’s so good, it’ll have you reaching for more rice!
Main Ingredients- 2 eggplants
- 10g green onion
Seasoning- 1 tsp minced garlic
- 1 Tbsp soup soy sauce
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 tsp sesame oil
- 0.5 tsp oligodang (corn syrup)
- 1 tsp sesame seeds
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 tsp sesame oil
- 0.5 tsp oligodang (corn syrup)
- 1 tsp sesame seeds
Cooking Instructions
Step 1
First, prepare the two eggplants that will be the stars of this delicious grilled eggplant salad. It’s best to choose eggplants that are slightly thinner and longer rather than very thick, as they’ll have a better texture and absorb the seasoning more effectively when mixed. For added flavor without overpowering the eggplant, we’ll only use green onion (10g) as an additional ingredient.
Step 2
Wash the prepared eggplants thoroughly. Then, slice them into rounds about 0.5 cm thick. Slicing them to a moderate thickness is important: too thin and they might break apart during cooking, while too thick and they’ll take a long time to cook through.
Step 3
Now it’s time to grill the eggplant. Heat a pan over medium or low heat without adding any oil. Place the sliced eggplant pieces in the pan and grill them, flipping them occasionally, until they are tender and lightly browned on both sides. Be careful not to burn the eggplant. This grilling process is key to achieving a firm, non-mushy texture.
Step 4
Once the eggplant is nicely grilled, remove it from the pan and spread the pieces on a plate to cool slightly. If you season them while they are piping hot, they can easily become mushy. Let them cool down until they are just warm to the touch. This brief cooling period helps maintain the eggplant’s shape and enhances its slightly chewy texture.
Step 5
To the slightly cooled grilled eggplant, add the finely chopped green onion for a fresh aroma and the minced garlic for a subtle pungent flavor. Be mindful not to add too much garlic, as it can overpower the dish; the specified amount is usually just right.
Step 6
Next, add the seasoning ingredients that will bring out the eggplant’s savory flavor. Add 0.5 Tbsp of gochugaru for color and a hint of spice, and 1 Tbsp of soup soy sauce for a clean, deep flavor. Soup soy sauce offers a more complex taste profile compared to regular soy sauce for this type of salad.
Step 7
Add 0.5 tsp of sesame oil for a rich aroma and 0.5 tsp of oligodang (corn syrup) for a touch of mild sweetness. You can substitute honey or other types of syrup for the oligodang, and adjust the sweetness to your preference.
Step 8
Now, gently mix all the ingredients to ensure the seasoning is evenly distributed throughout the eggplant. Use chopsticks or your hands to toss them carefully, being careful not to mash the eggplant. Finally, sprinkle 1 tsp of sesame seeds on top for a nutty finish. Your delicious grilled eggplant salad, free from mushiness and full of tender texture, is now complete! It’s the perfect side dish for rice.
