Korean-Style Eggplant
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
You can substitute the fish sauce with two additional tablespoons of soy sauce.
Ingredients
- Eggplants - 4 pieces
- Scallions - 3 stalks
- Garlic - 3 cloves
- Mild Chili Spice - 1 piece
- Cilantro - 0.5 oz
- Sesame Oil - 1 tablespoon
- Soy Sauce - 2 spoons
- Fish Oil - 1 tablespoon
- Toasted Sesame - 1 tablespoon
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 392°F.
Step 10
Serve, sprinkled with toasted sesame seeds.
Step 2
Cut the eggplants into sticks.
Step 3
Grease the baking tray with vegetable oil.
Step 4
Arrange the eggplants on a baking sheet and place them in the oven for 20–25 minutes.
Step 5
Toast the sesame seeds in a dry skillet until golden brown.
Step 6
Finely chop the chili (you can remove the seeds to reduce the heat) and garlic.
Step 7
Chop the cilantro and green onions.
Step 8
In a large bowl, combine the chopped ingredients. Add soy sauce, fish sauce, and sesame oil, then mix well.
Step 9
Place the hot eggplants into the prepared sauce and stir.
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