Korean-Style Eggplant Salad

Olivia

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Korean-style eggplant salad with grated carrots, garlic, spices, and herbs for a light, flavorful vegetarian meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Salad

Cuisine: Korean

Calories: 102

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 medium eggplants sliced
1 cup carrots grated
2 cloves garlic minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili flakes or to taste
1 tablespoon sesame seeds
2 green onions thinly sliced
Fresh cilantro or parsley chopped

Equipment

5 Quart Pot

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03/04/2026 09:02 am GMT

soup pot with lid

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

Calories: 102kcalCarbohydrates: 19gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 539mgPotassium: 688mgFiber: 8gSugar: 10gVitamin A: 5607IUVitamin C: 9mgCalcium: 61mgIron: 1mg

Notes

Can be served cold or at room temperature.

Adjust chili for mild or spicy preference.

Keeps well refrigerated for up to 2 days.

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