Seasoned Eggplant Salad recipe - ingredients, nutrition and when to eat it
A summer side dish made by lightly tossing steamed eggplant with soy sauce and chili seasoning.
A summer side dish made by lightly tossing steamed eggplant with soy sauce and chili seasoning. The tender eggplant pairs with savory, nutty flavors and goes especially well with rice.
Vegetables · 15 minutes to cook
Nutrition (per 174.5g serving): 98.9 kcal · protein 3.4g · carbohydrate 9.4g · fat 6g · sodium 600.3mg
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: Hot steamed eggplant can easily turn mushy if pressed hard, so let it cool slightly before seasoning.
Tips: Taste and add soy sauce little by little after the eggplant has cooled.
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Ingredients (1 serving)
- Eggplant — 150 g
- Soy sauce — 0.5 Tbsp
- Korean chili flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Garlic — 1 pc
- Toasted sesame seeds — 1 tsp
- Green onion — 1 Tbsp