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.
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.