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.