Cucumber and Grilled Eggplant

Oi Kaji Salad


Preparation info

  • Serves


    • Difficulty


Appears in

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

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.


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


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