Korean eggplant with garlic in soy sauce

Step-by-step preparation

Cooking time: 35 mins

1. 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.

2. STEP 2

   

   Finely chop the onions, green onions and garlic.

3. 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.

4. STEP 4

   

   Gently spread the prepared paste inside and out of each eggplant.

5. 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!