Main ingredients
zucchinieggplantgreen chili pepperred chili pepperregular soy saucefermented soy sauceplum syrupminced garlicred pepper powdersesame oiltoasted sesame seeds
This Man's Cook's Zucchini and Eggplant Assorted Salad
A crisp, chewy vegetable side dish made by grilling zucchini and eggplant in a dry pan without oil to remove moisture, then tossing them in a savory soy sauce marinade.
Ingredients needed 4 servings
Recipe
Cooking tips
- Eggplant contains a lot of moisture, so grilling it in a dry pan without oil allows the water to evaporate quickly, preventing a mushy texture and preserving a satisfying chewiness.
- Placing the grilled vegetables on kitchen paper not only cools them but also absorbs any excess moisture released during cooling, ensuring the dressing adheres evenly without running off.
- For a deeper umami flavor, substitute regular soy sauce with 2 tablespoons of anchovy sauce in the dressing.
Recommended for
- Those who have avoided salads due to the mushy texture of eggplant and zucchini.
- People seeking a light, clean-tasting vegetable side dish instead of oil-heavy stir-fries.
- Those who want to enjoy the natural sweetness of seasonal, affordable ingredients throughout the year.
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