Korean-style eggplant
3 servings
40 minutes
Korean-style eggplants are a dish full of flavor contrasts and aromas. It draws inspiration from Korean cuisine, known for its vibrant spices and skillful balance of flavors. Baked eggplants acquire a tender texture, while the spicy sauce with soy and fish notes adds richness to the dish. Garlic and chili add heat, while sesame oil provides nutty undertones. Green onions and cilantro refresh the composition, making it an ideal snack or complement to main dishes. This dish is not only tasty but also healthy as eggplants are rich in fiber and sesame oil and seeds contain healthy fats. Korean-style eggplants are best served hot, sprinkled with golden sesame to highlight their appetizing aroma and texture.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Cut the eggplants into strips.
- Eggplant: 4 pieces
3
Grease the baking tray with vegetable oil.
- Sesame oil: 1 tablespoon
4
Place the eggplants on a baking sheet and send them to the oven for 20-25 minutes.
- Eggplant: 4 pieces
5
Toast the sesame seeds in a dry pan until golden.
- Sesame seeds: 1 teaspoon
6
Finely chop the chili (you can remove the seeds to make it less spicy) and garlic.
- Chili pepper: 1 piece
- Garlic: 3 cloves
7
Chop cilantro and green onions.
- Cilantro: 15 g
- Spring onion: 3 stems
8
In a large bowl, mix the chopped ingredients. Add soy and fish sauces, sesame oil, and stir.
- Chili pepper: 1 piece
- Garlic: 3 cloves
- Spring onion: 3 stems
- Cilantro: 15 g
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Sesame oil: 1 tablespoon
9
Add the hot eggplants to the prepared sauce and mix.
- Eggplant: 4 pieces
10
Serve sprinkled with toasted sesame.
- Sesame seeds: 1 teaspoon
