Spicy Seasoned Eggplant Salad
How to Make a Deliciously Spicy Seasoned Eggplant Salad
While eggplant salad is often enjoyed without chili powder, today we’re craving something with a kick! This recipe features plenty of chili powder for a deliciously spicy and flavorful twist. Enjoy this vibrant and savory dish!
Main Ingredients- 5 eggplants
Seasoning Ingredients- 1 Tbsp soy sauce for soup (adds a deep umami flavor)
- 1 tsp anchovy sauce (enhances the overall flavor)
- 1.5 Tbsp chili powder (adjust to your preference)
- 1 Tbsp minced garlic (adds a pleasant sharpness)
- 2 Tbsp chopped scallions (for a fragrant aroma)
- 1 tsp toasted sesame seeds (for a nutty taste)
- 2 Tbsp perilla oil (for a rich aroma and smooth texture)
- 1 Tbsp soy sauce for soup (adds a deep umami flavor)
- 1 tsp anchovy sauce (enhances the overall flavor)
- 1.5 Tbsp chili powder (adjust to your preference)
- 1 Tbsp minced garlic (adds a pleasant sharpness)
- 2 Tbsp chopped scallions (for a fragrant aroma)
- 1 tsp toasted sesame seeds (for a nutty taste)
- 2 Tbsp perilla oil (for a rich aroma and smooth texture)
Cooking Instructions
Step 1
First, prepare 5 eggplants. Wash them thoroughly, then cut each eggplant in half lengthwise, and then in half again, creating four long pieces. Arrange these pieces in a steamer basket.
Step 2
To check if the eggplants are cooked, insert a metal chopstick. If the chopstick slides in easily, they are perfectly cooked. Remove them from the heat immediately and let them cool slightly. Be careful not to overcook, as they can become mushy.
Step 3
Once the eggplants have cooled slightly, we’ll tear them into bite-sized pieces using chopsticks. Insert a chopstick into the center of an eggplant piece and gently lift upwards to create a natural slit. Then, use the chopsticks to pull the eggplant downwards, tearing it along its natural grain into easy-to-eat strips. This method helps preserve the eggplant’s texture.
Step 4
Gather the torn eggplant pieces in handfuls and gently squeeze out any excess water. Don’t squeeze too hard, as you want to retain some moisture for a tender texture. A light squeeze is key.
Step 5
Now, let’s make the delicious seasoning! In a bowl, combine 1 Tbsp soy sauce for soup, 1 tsp anchovy sauce, 1.5 Tbsp chili powder, 1 Tbsp minced garlic, 2 Tbsp fragrant perilla oil, 2 Tbsp chopped scallions, and 1 tsp toasted sesame seeds. Mix everything well. Adding the perilla oil last will preserve its aroma.
Step 6
Add the squeezed eggplant to the bowl with the seasoning.
Step 7
Now it’s time to mix everything together gently with your hands. Toss the ingredients softly to avoid mashing the eggplant. Ensure the seasoning is evenly distributed throughout the eggplant. Your vibrant and spicy seasoned eggplant salad is ready to be enjoyed!
