Chilled Eggplant Salad recipe - ingredients, nutrition and when to eat it
A refreshing side dish made with tender eggplant, cucumber, and a tangy mustard sauce.
A refreshing side dish made with tender eggplant, cucumber, and a tangy mustard sauce. It’s light and pleasant on hot days, and its colors look lovely on a table for guests.
Vegetables · 15 minutes to cook
Nutrition (per 267.8g serving): 113.1 kcal · protein 4g · carbohydrate 16.4g · fat 4.3g · sodium 512.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you steam the eggplant too long, it releases a lot of water, so remove it as soon as a chopstick slides in easily.
Tips: Gently press the eggplant by hand to remove excess water so the sauce doesn’t become diluted.
Tips: Add the mild mustard little by little, tasting the sauce as you go.
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Ingredients (1 serving)
- Eggplant — 0.5 pc
- Cucumber — 0.5 pc
- Onion — 0.1 pc
- Garlic — 0.5 pc
- Hot mustard paste — 0.5 Tbsp
- Vinegar — 0.7 Tbsp
- Soy sauce — 0.3 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp