Korean-style Spicy Eggplant

Korean-style Spicy Eggplant is a vibrant and flavorful vegetarian dish that showcases tender eggplant tossed in a spicy, savory sauce. Perfect as an appetizer, it's both tantalizing and satisfying, making it an ideal start to any meal.

Ingredients

• Japanese eggplant - 2 medium-sized (about 300g)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Gochujang (Korean chili paste) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Rice vinegar - 1 teaspoon
• Brown sugar - 1 teaspoon
• Green onion - 1 stalk, sliced
• Sesame seeds - 1 teaspoon, toasted
• Salt - to taste
• Vegetable oil - 2 tablespoons

Steps

1. Wash the Japanese eggplants and cut them lengthwise into quarters, then slice them into bite-sized pieces.
2. In a bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, and brown sugar. Mix well to create the sauce.
3. Heat vegetable oil in a pan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
4. Add the sliced eggplant to the pan, stirring well to coat with the garlic and ginger mixture. Cook for about 5-7 minutes, or until the eggplant is tender and has absorbed some oil.
5. Pour the sauce over the eggplant, stirring to combine. Cook for an additional 3-5 minutes, allowing the eggplant to soak up the flavors.
6. Remove from heat and season with salt to taste. Garnish with sliced green onion and toasted sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, promoting overall health.
• High in dietary fiber, aiding in digestion.

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