Korean-style eggplant with sesame
3 servings
30 minutes
Korean-style eggplants with sesame are a bright, spicy, and aromatic dish inspired by Korean culinary traditions. The combination of tender, slightly sweet eggplants with tangy soy sauce, garlic, and hot pepper creates a rich flavor with Eastern notes. Sesame adds a light nutty hint and appetizing texture to the dish. It is a versatile appetizer that works well as a standalone dish or as a side to rice or meat. Served warm or cold, it reveals different facets of its taste. This is an ideal option for lovers of Asian culinary delights who appreciate the harmony of spices and natural ingredients.
1
Wash the eggplants and cut them into sticks.
- Eggplant: 2 pieces
2
Heat the pan with oil, add the eggplants, pour in water, and cook covered until done.
- Vegetable oil: 50 ml
- Eggplant: 2 pieces
- Water: 50 ml
3
In a separate container, combine soy sauce, sugar, pepper, minced garlic, and sesame. Mix thoroughly.
- Soy sauce: 3 tablespoons
- Sugar: 0.5 teaspoon
- Chili pepper: 1 teaspoon
- Garlic: 2 cloves
- Toasted sesame seeds: 1 teaspoon
4
Chop the green onion.
- Spring onion: 10 g
5
Remove the cooked eggplants from the heat, season with dressing, add green onions, salt to taste, and mix.
- Eggplant: 2 pieces
- Soy sauce: 3 tablespoons
- Sugar: 0.5 teaspoon
- Chili pepper: 1 teaspoon
- Garlic: 2 cloves
- Toasted sesame seeds: 1 teaspoon
- Spring onion: 10 g
- Salt: 2 g
6
Serve warm or cold.