Microwave Shredded Eggplant

Ingredients

• 2 Eggplant (washed, stems removed)
• 3 cloves Garlic (chopped)
• 1 tsp Korean dried chili flakes (or to taste)
• 1 tbsp Olive oil (for aromatics)
• 1 tbsp Japanese soy sauce or Tsuyu (or use kelp salt to taste)

Steps

1. 1

   Wash the eggplants and remove the stems. At the top of each eggplant, make several shallow vertical cuts to facilitate easier shredding later.

2. 2

   Use a fork to prick holes all over the surface of the eggplants to allow steam to escape during cooking.

3. 3

   Place the whole eggplants in the microwave. If you want to preserve the purple color, you can lightly coat the skin with oil first, though this is optional. Microwave until soft through the center (approximately 5-7 minutes depending on microwave wattage).

4. 4

   In a small microwave-safe bowl, combine the chopped garlic, Korean dried chili flakes, and olive oil. Stir to combine.

5. 5

   Place the oil mixture in the microwave and heat until fragrant (about 30-60 seconds). Watch closely to ensure the garlic does not burn.

6. 6

   Allow the cooked eggplants to cool slightly until they can be handled. Using your hands, shred the eggplants into long strips along the pre-cut lines.

7. 7

   Place the shredded eggplant in a serving bowl. Add the infused garlic-chili oil and your choice of seasoning (soy sauce, tsuyu, or kelp salt). Toss well to combine.

Notes

The author notes that microwaving the eggplant whole preserves more moisture than cutting it into pieces before cooking. This dish is excellent served cold and pairs perfectly with cold noodles and seaweed miso soup.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• vegan
• microwave
• summer
• healthy