Grilled Eggplant and Mushroom Salad: A Spicy and Tangy Side Dish
A delightful side dish featuring grilled eggplant and oyster mushrooms tossed in a zesty, spicy, and sour dressing. Perfect for elevating your meals.
While traditionally, eggplants are steamed and dressed with soy sauce and sesame oil, I prefer a quicker method that minimizes cleanup: pan-grilling. By grilling tender eggplant slices and savory oyster mushrooms until perfectly golden, then tossing them in a vibrant, sweet-and-sour dressing with a hint of spice, you create a side dish that’s both refreshing and deeply flavorful. This grilled mushroom and eggplant salad is a testament to simple ingredients transformed into something special. Give it a try and taste the difference!
Ingredients- 100g oyster mushrooms
- 2 small eggplants
- 1.5 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp plum extract (or syrup)
- 1 Tbsp hot sauce
- 1 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sesame seeds (toasted or ground)
Cooking Instructions
Step 1
Begin by preparing the ingredients. For the oyster mushrooms (100g), separate them into manageable pieces. If they are large, tear them gently. Rinse them lightly under running water and drain thoroughly in a colander; ensuring they are well-drained is key to achieving a good sear. Next, wash the two small eggplants, trim off the stems, and slice them diagonally to about 0.5-1cm thickness. For longer pieces, cut each slice in half lengthwise.
Step 2
Heat a non-stick skillet over medium heat. Add a very small amount of cooking oil and use a paper towel to spread it evenly across the pan’s surface. This creates a non-stick layer, ensuring the eggplant cooks beautifully without sticking. Arrange the prepared eggplant slices in a single layer, making sure they don’t overlap too much.
Step 3
Grill the eggplant slices on each side until they are nicely golden brown and tender. You’ll know they’re ready when the edges start to look slightly caramelized and the flesh is soft. Once cooked, transfer the grilled eggplant to a separate plate and set aside.
Step 4
Now, it’s time to grill the oyster mushrooms. Using the same skillet (wipe it clean if necessary), add another tiny amount of oil and spread it evenly with a paper towel. Add the prepared oyster mushrooms to the hot pan. Cook them until they turn a lovely golden brown, allowing their moisture to evaporate and their texture to become pleasantly chewy.
Step 5
Let’s make the dressing. In a mixing bowl, combine 1.5 Tbsp soy sauce, 2 Tbsp vinegar for that signature tang, 1 Tbsp plum extract for sweetness, 1 Tbsp hot sauce for a gentle kick, and 1 Tbsp sesame oil for its nutty aroma. Add 0.5 Tbsp of minced garlic and 0.5 Tbsp of sesame seeds. Whisk everything together until well combined to create your flavorful dressing.
Step 6
Carefully add the grilled mushrooms and eggplant to the bowl with the prepared dressing. Gently toss everything together using chopsticks or a spatula, ensuring that each piece is coated evenly with the sauce. Be gentle to avoid mashing the ingredients. Your delicious Grilled Eggplant and Mushroom Salad is now ready to serve!
