Smoky-sweet Korean-Style Marinated Eggplant Salad tosses tender eggplant with crisp vegetables in a bold sesame-soy dressing with a gentle chili kick. It marinates in just 30 minutes and tastes even better the next day. For more vibrant vegetable dishes, try our Fire-Grilled Vegetable Salad, Seared Tuna Salad with Grilled Zucchini and Avocado, and Warm Eggplant and Chicken Salad with Walnuts, and read about Korean pantry staples at Serious Eats.
Ingredients
- 700 g (1.5 lb) eggplant
- 1 carrot
- 1 onion
- 100 g (3.5 oz) bell pepper
- 5–6 tbsp vegetable oil
- 1.5 tbsp red pepper flakes
- 1–2 garlic cloves
- Salt to taste
- 2 tbsp soy sauce
- Ground black pepper to taste
- 1 tsp ground coriander
- 2 tsp vinegar
- 2 tbsp sesame oil
- Fresh cilantro, chopped
Instructions
- Dice the eggplant and boil for 3 minutes; drain. Julienne the carrot and toss with salt; thinly slice and fry the onion until golden.
- Cut the bell pepper into strips and combine it with the eggplant, carrot, and fried onion in a large bowl.
- Stir the red pepper flakes into the hot fried onion, then add to the bowl along with minced garlic, soy sauce, ground pepper, coriander, vinegar, sesame oil, and cilantro.
- Toss everything well and let marinate for at least 30 minutes before serving.
Tips
- Salt the julienned carrot briefly and squeeze out excess moisture for a crunchier salad.
- Bloom the pepper flakes in the hot onion oil — it deepens the flavor, but don’t let them burn.
- Keeps refrigerated for up to 3 days; the flavor deepens overnight.
Nutrition (per 100 g): 88 kcal, protein 3 g, fat 7 g, carbs 5 g.