STIR FRIED EGGPLANT Another vegetarian friendly Korean side dish using tender sweet Asian eggplant. It is marinated for a short while for extra avour! It’s slightly salty and sweet with a subtle garlic taste.
Prep to nish 20 minutes - Serves: 4 Ingredients • 1 medium (120g, 4.2 ounces) Korean eggplant (long asian eggplant) or baby eggplant • 1/4 small (20g, 1.8 ounces) onion - julienned or slice like matchsticks • Sauce (Mix these in a bowl) - 1 Tbsp Korean soy sauce for soup (Guk-ganjang) if not, pinch of salt - 1 tsp minced garlic - 1 tsp sesame oil - 1 tsp roasted sesame seeds
- 1 tsp raw sugar • Some cooking oil • (Optional) 1 tsp chives or green onion to garnish - nely chopped
Steps 1. Cut the eggplant into index finger size pieces. Marinate it in the sauce for 10 minutes. 2. Preheat a pan on medium high heat and add some cooking oil. Reduce the heat to medium and cook the eggplant and the onion until the eggplant softens (about 3 to 4 minutes). Garnish with the chives or green onion for extra colour. 3. Cool down for 15 minutes. 4. serve.
Note ✓ Best within 2 to 3 days of making it. (For presentation, it looks the best the rst few hours a er making it. A er that the eggplant looks wilted as time goes by.)