I’m here to provide you with another dish featuring eggplant. This time, I want to try an eggplant side dish prepared in the Korean way. Making it is also a pretty simple and quick process. It tastes amazing served over rice. For those who dislike eggplant, this dish is a must-try. Simply stick to our guidelines.
Delicious. Korean cuisine. Side dish.
- Yield: 3 person
- Prep time: 5 minutes
- Cooking time: 12-15 minutes
- Difficulty level: Super Easy
Nutrition: Per serving
|
Total Energy
|
Protein
|
Total Carb
|
Total Fat
|
Fiber
|
|---|---|---|---|---|
|
342Kcal
|
7.4g
|
52.5g
|
14.8g
|
32g
|
Ingredients:
- Two eggplants
- 1/2 cup chopped onions
- 2 tsp soy sauce
- 2 tsp tomato sauce
- 1 tsp oyster sauce
- 2-3 chopped garlic cloves
- 2 tsp salt
- 2 tsp black pepper powder
- 2 tsp olive oil
- 1 tbsp sesame seeds
Method:
Step 1:
First, cut the eggplant into small pieces. Then, soak in salt and water for 10 minutes. Remove from the water and absorb the water with a tissue to make it dry. Put some oil in the pan and fry until the eggplant is brown on both sides.
Step 2:
Add some more oil to the pan. Put onions and garlic in the oil. Sauté until it gets brown. Add 2 tsp tomato sauce, 2 tsp soy sauce, salt, pepper, and some water to the pan. Cook for 1-2 minutes. Add fried eggplants to the pan and cook for more than 5 minutes. Sprinkle some sesame seeds on top. Finally, the Korean-style eggplant side dish is ready.
Nutritionist, MSc
Nutritional Recipe Creator
