Korean eggplant with garlic in soy sauce

Name: Korean eggplant with garlic in soy sauce
Total time: 35 min
Yield: 10
Ingredients: 500 g Eggplant; 2 tablespoon Vegetable oil; 5 cloves of garlic Garlic; 50 g Bulb onions; 40 g Green onions; 2 tablespoon Soy sauce; 2 teaspoon Ground red pepper; 2 teaspoon Pepper; 1 tablespoon Sugar; 0.5 teaspoon Ground black pepper; 2 tablespoon Sesame oil; 1 teaspoon Sesame; 1 teaspoon Salt

Prepare Korean-style eggplants and new discoveries await you. Among Korean culinary recipes, you will find many dishes made from eggplants; the popularity of these special vegetables is understandable. This dish is served hot, with boiled rice or crumbly pearl barley, flavored with lightly butter. Korean eggplant can be a main dish or a decent cold appetizer. Prepare Korean-style eggplants and new taste discoveries await you in the generous Korean cuisine. Bon appetit!

79

3987

Sophia Jones

Recipe author

Korean eggplant with garlic in soy sauce

Calories

99kcal

Protein

2g

Fat

8g

Carbs

10g

*Nutrition per serving

Ingredients

Servings: 10

500g

2tablespoon

5cloves of garlic

50g

40g

2tablespoon

2teaspoon

2teaspoon

1tablespoon

0.5teaspoon

2tablespoon

1teaspoon

1teaspoon

Step-by-step preparation

Cooking time: 35 mins

STEP 1
Cut off the stem of the eggplants, step back 2 centimeters from the edge and cut the eggplant lengthwise into 6 pieces, leaving the base of the eggplant intact.
STEP 2
Finely chop the onions, green onions and garlic.
STEP 3
Prepare the pasta: heat a frying pan with 2 tbsp. vegetable oil and fry the onions and garlic for 1 minute, then add the green onions and fry for another 4 minutes over low heat. Remove from heat and cool. Add chili flakes, soy sauce, pepper paste, sugar, ground black pepper, sesame oil, sesame seeds and salt to the fried onions and garlic, mix everything thoroughly.
STEP 4
Gently spread the prepared paste inside and out of each eggplant.
STEP 5
Heat water in a double boiler, place a plate on a wire rack and place the eggplants. Cook the eggplants in a steamer for 15 minutes. Check for doneness with a wooden skewer; the skewer should easily pierce the eggplant, but do not keep the eggplant in the steamer for too long, otherwise it will become too soft. Serve eggplants hot with boiled rice, pearl barley or bulgur. Bon appetit!