Microwave Shredded Eggplant
Translated from Chinese, the language of the video.
秦客的烹讀筆記 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A refreshing and easy summer side dish where eggplant is steamed whole in the microwave to preserve moisture, then shredded and tossed in an aromatic garlic-chili oil.
- Time
- 20 minutes
- Equipment
- Microwave
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 9 g
- 2 g
- 14 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 340 g before cooking, which is about 170 g per serving.
Steps
Wash the eggplants and remove the stems. At the top of each eggplant, make several shallow vertical cuts to facilitate easier shredding later.
Use a fork to prick holes all over the surface of the eggplants to allow steam to escape during cooking.
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).
In a small microwave-safe bowl, combine the chopped garlic, Korean dried chili flakes, and olive oil. Stir to combine.
Place the oil mixture in the microwave and heat until fragrant (about 30-60 seconds). Watch closely to ensure the garlic does not burn.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 112
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 7 g
- Fiber
- 5 g
Where the calories come from
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