Korean-Style Eggplant & Cucumber Salad: The Cold Summer Side You'll Crave
Spicy, tangy, and super crunchy veggies that taste even better the next day.
Instead of frying your eggplant in a ton of oil, just roast it in the oven until tender and toss it with fresh, crunchy cucumbers. Pour a bold, garlicky soy dressing over the top and let it chill — it is the perfect cool side dish for grilled meats or warm flatbreads.
Here’s what you need: 2.2 pounds of eggplants, 1 large cucumber, 3.5 ounces of sweet bell pepper, 1 medium carrot, 2 yellow onions, 5 cloves of garlic, a large bunch of fresh dill (about 1.5 ounces), 4 tablespoons of vegetable oil, 3 to 4 tablespoons of soy sauce, 2 teaspoons of 70% vinegar essence (or substitute with standard vinegar to taste), 1 tablespoon of sugar, 1 teaspoon of salt, 2 teaspoons of ground coriander, 1 teaspoon of paprika, and a heavy pinch of black and cayenne pepper to taste.
To start, slice the eggplants into thick, hearty batons. Toss them lightly with a splash of the vegetable oil, spread them out on a baking sheet, and roast at 400°F (200°C) for about 20 to 25 minutes until they are tender and beautifully golden brown around the edges. Set them aside to cool completely.
Next, prep your raw veggies to add that signature crunch. Slice the cucumber into matching batons, shred the carrot using a julienne or Korean-style peeler, and cut the bell pepper and onions into thin, elegant strips. Finely chop the fresh dill and mince the garlic cloves. Gather all these fresh ingredients into a massive mixing bowl along with the cooled, roasted eggplant.
In a separate small bowl, whisk together the soy sauce, vinegar essence, sugar, salt, ground coriander, paprika, black pepper, and cayenne pepper until the sugar is fully dissolved. Pour this punchy dressing right over the vegetables and give the entire bowl a thorough, intense toss to combine.
Cover the bowl and chill it in the fridge for at least 2 hours before serving. This resting time lets the vegetables drink up the spices, making it the perfect cool, fiery sidekick for a plate of boiled young potatoes, grilled meats, or warm, fluffy flatbreads.
