Grilled Eggplant Salad (Gui-un Gaj-i Muchim)
A Deliciously Chewy Grilled Eggplant Salad
If you find steamed eggplant mushy and not to your liking, try this recipe! By grilling the eggplant, we reduce its moisture content, resulting in a delightful chewy texture. This grilled eggplant salad offers a unique charm distinct from steamed versions, making it a fantastic side dish or even a light appetizer. Discover a new way to enjoy eggplant!
Main Ingredients- 1 medium eggplant
Seasoning- 1 Tbsp soup soy sauce (Guk-ganjang) (adjust if using homemade soy sauce)
- 1/2 Tbsp minced garlic (freshly minced is recommended)
- 1/2 chopped Korean chili pepper (adjust for spice level, seeds removed)
- 1/2 Tbsp roasted sesame seeds (crushed)
- 1 tsp sesame oil (for aroma)
- 1 Tbsp soup soy sauce (Guk-ganjang) (adjust if using homemade soy sauce)
- 1/2 Tbsp minced garlic (freshly minced is recommended)
- 1/2 chopped Korean chili pepper (adjust for spice level, seeds removed)
- 1/2 Tbsp roasted sesame seeds (crushed)
- 1 tsp sesame oil (for aroma)
Cooking Instructions
Step 1
Wash the eggplant thoroughly, trim off the stems, and slice it thinly into approximately 0.3cm (about 1/8 inch) thick rounds. Ensure the slices are of uniform thickness for even cooking.
Step 2
Heat a dry non-stick skillet over medium-high heat. Once hot, arrange the eggplant slices in a single layer without overlapping. Preheating the pan helps prevent sticking and ensures even browning.
Step 3
Reduce the heat to low and grill the eggplant slices, flipping them occasionally, until they are lightly browned and slightly softened. The grilling process will reduce moisture and give the eggplant a pleasant chewy texture. Once cooked, remove the eggplant from the pan and let it cool down slightly. It’s best to let it cool before seasoning to avoid a mushy consistency.
Step 4
While the eggplant is cooling, prepare the seasoning. In a mixing bowl, combine all the seasoning ingredients EXCEPT for the sesame oil. If you prefer less spicy, you can omit the Korean chili pepper or reduce the amount.
Step 5
Stir the seasoning ingredients well with a spoon or spatula until they are evenly combined. Ensuring the garlic and chili are well distributed will enhance the overall flavor.
Step 6
Add the cooled grilled eggplant slices to the bowl with the prepared seasoning. It’s important that the eggplant is not hot, but only warm to the touch, to maintain its texture.
Step 7
Gently toss the eggplant with the seasoning using your hands or a spoon until well coated. Be careful not to mash the eggplant. Finally, drizzle in the sesame oil and give it a final light toss. Your delicious grilled eggplant salad is ready! Tip: For a salad-like dish, you can also skip the tossing and simply spoon the seasoning mixture over the grilled eggplant.
