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Korean Eggplant Side Dish  

  • 4-5 japanese eggplants 
  • 3 cloves of garlic
  • 2 green onions
  • 2 tablespoons sesame seeds
  • 1.5 tablespoons korean red pepper
  • 2 tablespoons soy sauce
  • 2 teaspoon mushroom powder (optional)
  • drizzle sesame oil

Clean eggplants. Prepare a pot with a steamer inside. Slice the eggplants in half lengthways. Cut them into 3 inch wedges. Once the water starts to boil, put the eggplants inside the pot for 8-10 minutes. Don't over cook the eggplants. 

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Once the eggplants are done cooking, transfer into cutting board. Let is cool down for about 5 minutes. Cut them into strips. Transfer them into a large mixing bowl. Throw in all the seasonings. Mix well. I like to use my hands with a disposable glove. Season according to taste by adding more or less soy sauce. Simple and healthy. Enjoy.

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