Nutritious Grilled Eggplant Salad with Tangy Sesame-Soy Dressing
How to Deliciously Enjoy Fresh Seasonal Eggplant! A Perfect Eggplant Dish Paired with a Tangy Sesame-Soy Dressing!
Eggplant is known for its cooling properties, making it an ideal ingredient to enjoy during the hot summer months. While there are many ways to prepare eggplant, today we’ve created a simple and healthy salad. We grill the eggplant until tender, then toss it with fresh salad greens and crunchy nuts, all brought together with a flavorful sesame-soy dressing. This ‘Tangy Sesame-Soy Dressing’ gained popularity through Chef Ryu Soo-young on the TV show ‘Pyeonstorang.’ It’s a delightful dressing made with sesame oil, soy sauce, vinegar, and sugar, offering a wonderful balance of savory and tangy flavors. It pairs exceptionally well as a salad dressing.
Basic Salad Ingredients- 2 medium eggplants
- 1 cup mixed baby greens
- 1 handful of mixed nuts (e.g., almonds, walnuts)
- Pinch of salt for seasoning
Tangy Sesame-Soy Dressing Ingredients- 3 tablespoons sesame oil
- 3.5 tablespoons soy sauce (preferably regular or light)
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1/2 tablespoon toasted sesame seeds
- 3 tablespoons sesame oil
- 3.5 tablespoons soy sauce (preferably regular or light)
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1/2 tablespoon toasted sesame seeds
Cooking Instructions
Step 1
Start by preparing two medium eggplants. Wash them thoroughly under running water. Then, slice them diagonally into about 0.5 cm thick pieces. Aim for a consistent thickness so they cook evenly.
Step 2
Now, let’s grill the eggplant. Heat a non-stick skillet over medium-low heat – no oil is needed. Place the sliced eggplant in the dry pan. Lightly sprinkle a pinch of salt on each slice. This helps draw out moisture and seasons the eggplant as it cooks. Grill the eggplant slices on both sides until they become tender and slightly golden brown, with a pleasantly softened texture. Cooking over medium-low heat prevents them from burning and ensures they cook through gently.
Step 3
Prepare the nuts that will add a delightful crunch to your salad. You can use almonds, walnuts, or any other nuts you prefer. Instead of using them whole, roughly chop them so you can enjoy their texture with each bite. Feel free to adjust the type and size of the chopped nuts to your liking.
Step 4
Measure out 1 cup of mixed baby greens. While baby greens offer a tender bite, you can also use other salad greens like romaine lettuce, iceberg lettuce, or arugula for variety. Make sure to wash and thoroughly dry the greens before using them.
Step 5
Let’s make the delicious Tangy Sesame-Soy Dressing! In a small bowl, combine 3 tablespoons of sesame oil, 3.5 tablespoons of soy sauce, 2 tablespoons of vinegar, and 2 tablespoons of sugar. Add 1/2 tablespoon of toasted sesame seeds for extra flavor. Whisk everything together until the sugar is completely dissolved and the dressing is well emulsified. Your flavorful dressing is ready!
Step 6
Now it’s time to assemble the salad beautifully on a plate. Arrange the grilled eggplant slices in the center of the plate. Artfully place the mixed baby greens around the edges of the eggplant. Finally, sprinkle the chopped nuts evenly over the top.
Step 7
Drizzle the prepared Tangy Sesame-Soy Dressing generously over the entire salad. You can adjust the amount of dressing to your preference, ensuring it coats the eggplant, greens, and nuts evenly.
Step 8
Your Grilled Eggplant Salad with Tangy Sesame-Soy Dressing is ready! We often think of eggplant as a side dish, but enjoying it as a salad offers a refreshing and unique experience. The soft, slightly sweet grilled eggplant pairs wonderfully with the savory, tangy, and slightly sweet notes of the Tangy Sesame-Soy Dressing. Adding fresh greens and crunchy nuts elevates both the flavor and nutritional value, creating a wholesome and satisfying meal. The nuts, in particular, provide a lovely textural contrast to the tender eggplant, making each bite more interesting and enjoyable.
