This salad recipe is quite similar to the Korean salad dish [Gaji-namul]. I have made it and this is my opinion. It is a healthy salad, easy to prepare. Taste wise, not too overwhelming but if you wish to savour it right away you would probably need to increase the dressing ingredients a bit more.
If you wish to rest or chill it until later, the taste is perfect when the flavour is absorbed by the eggplant. When steamed to the required tenderness, it is of soft texture. The natural sweetness of the eggplant blends well with the savoury dressing.
I believe this salad would be great to serve with some fried chicken, pork and boiled/mashed potatoes.
Ingredients
300 gm eggplant - washed, cut into long sections and halved
some shredded red carrot
some shredded red chilli
some toasted sesame seeds
some toasted ground peanuts
Dressing
1-2 stalks spring onions - chopped
3-4 cloves garlic - chopped
1/2 tbsp chilli flakes or chilli sauce
1-2 tbsp sweet savoury light soy sauce
2 tsp fish sauce
2 tsp sesame seed oil
- Soak cut eggplant in water with some salt or vinegar.
- Bring water to boil in a steamer. Drain and place eggplant in a steaming plate. Steam eggplant for 7-10 minutes over high heat or until tender. Test to check if eggplant is tender with a chopstick. If it pokes through easily, then the eggplant is cooked.
- Remove and leave to cool before pulling them apart into shreds.
- Meanwhile, mix dressing ingredients in a big bowl. Add carrots and chillies. Mix well. Taste to adjust seasoning.
- Add eggplant and toss to mix well. Top with sesame seeds and ground peanuts [if using].
- Serve immediately or chill to serve later.
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