This Korean-style eggplant salad combines tender steamed eggplant with crunchy grated carrots, garlic, and green onions. Soy sauce adds savory flavor, rice vinegar brings acidity, and sesame oil and sesame seeds give the salad a nutty finish. Chili flakes let you adjust the heat to your taste.
The key is to cook the eggplant until tender, then remove excess moisture before adding the seasonings. This helps keep the dressing flavorful rather than watery. Serve the salad slightly cooled or chilled alongside rice and other vegetable dishes.
This recipe is featured in our Vegetable Recipes From Around the World guide, where you can explore vegetable dishes inspired by global cuisines.
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Korean-Style Eggplant Salad
Korean-style eggplant salad with tender steamed eggplant, grated carrots, garlic, soy sauce, sesame, and fresh herbs. Serve chilled or slightly cooled.
Ingredients
Equipment
soup pot with lid
Vegetable Steamer
Cooking Instructions
- Bring a pot of water to a boil and lightly steam eggplant slices for 8–10 minutes until tender.
- Drain eggplant well and let cool slightly.
- Gently squeeze excess moisture from the eggplant and place in a bowl.
- Add grated carrots, garlic, soy sauce, rice vinegar, sesame oil, and chili flakes.
- Toss gently to combine without breaking the eggplant.
- Sprinkle with sesame seeds, green onions, and fresh herbs.
- Chill briefly or serve at room temperature.
Nutrition
Notes
• Cut the eggplant into evenly sized pieces so they cook at a similar rate. Check for tenderness rather than relying only on the timer.
• Keep the eggplant above the boiling water. Steam in batches if necessary so the lid closes properly.
• Let the cooked eggplant cool until comfortable to handle before gently removing excess moisture.
• Grate the carrots finely so their crunch contrasts with the tender eggplant. Toss gently to keep the eggplant pieces intact.
• Adjust the chili flakes to taste. Taste before adding any extra salt, as the soy sauce already provides saltiness.
• Serve slightly cooled or chilled. Refrigerate leftovers promptly in a covered container and use within 2 days.