Cucumber and Grilled Eggplant

Name: Cucumber and Grilled Eggplant (Oi Kaji Salad)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 English cucumber or 4 mini cucumbers; 3 tablespoons Soy Scallion Dipping Sauce; 2 tablespoons canola, safflower or other neutral oil; 2 tablespoons canola, safflower or other neutral oil; 2 tablespoons canola, safflower or other neutral oil; 1 medium eggplant or 3 Japanese or Italian eggplants (1 lb/500 g total); 1 medium eggplant or 3 Japanese or Italian eggplants (1 lb/500 g total); 1 medium eggplant or 3 Japanese or Italian eggplants (1 lb/500 g total); 1 English cucumber or 4 mini cucumbers

Oi Kaji Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Thick slices of eggplant are grilled in a hot skillet to a crusty brown finish and tossed with raw cucumbers for a simple salad of contrasting textures. The cucumber and eggplant are lightly bathed in a Soy Scallion Dipping Sauce. This salad can be served warm or chilled.

Ingredients

1 English cucumber or 4 mini cucumbers
1 medium eggplant or 3

Asia
Korea
Vegetarian

Method

Cut the cucumbers, on the diagonal, into 1-inch (2.5-cm) slices. Transfer to a serving bowl.

Cut the eggplant in half vertically. Slice each half crosswise into 1-inch (2.5-cm) pieces.

Add the oil to a large skillet and place over medium heat. Add the eggplant and fry on both sides until tender and browned. Transfer to the bowl with the cucumbers.

Drizzle on the