Korean Eggplant Salad

Korean Eggplant Salad is a vibrant and flavorful vegetarian dish that combines tender eggplant with a tangy and spicy dressing. This refreshing salad is perfect as an appetizer or side dish, showcasing the umami-rich taste of Korean cuisine.

Ingredients

• Japanese eggplant - 2 medium (about 250g)
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Chili flakes - 1/2 teaspoon (adjust to taste)
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Cilantro - 2 tablespoons, chopped (optional)

Steps

1. Wash the Japanese eggplants and cut them in half lengthwise. If they are large, you can quarter them for quicker cooking.
2. In a pot of boiling water, blanch the eggplant halves for about 3-4 minutes until they are tender but still hold their shape. Drain and rinse under cold water to stop the cooking process.
3. In a mixing bowl, combine sesame oil, soy sauce, rice vinegar, minced garlic, grated ginger, and chili flakes to create the dressing.
4. Once the eggplants are cooled, chop them into bite-sized pieces and add them to the bowl with the dressing. Toss well to coat the eggplant evenly.
5. Add the chopped green onions and half of the toasted sesame seeds to the salad, mixing gently.
6. Transfer the salad to a serving dish and sprinkle the remaining sesame seeds and chopped cilantro on top before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Low in calories and high in fiber, making it a great option for weight management.

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