Baked Eggplant Jeongol

Baked Eggplant Jeongol is a flavorful Korean dish that combines tender eggplant with a medley of vegetables and a savory sauce, all baked to perfection. This low-carb version is both satisfying and nutritious, making it a perfect meal for health-conscious individuals.

Ingredients

• Eggplant - 300 grams
• Zucchini - 100 grams
• Bell pepper - 100 grams
• Mushrooms - 100 grams
• Garlic - 3 cloves
• Soy sauce - 30 ml
• Sesame oil - 10 ml
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Green onion - 2 stalks
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant, zucchini, bell pepper, and mushrooms into bite-sized pieces.
3. Mince the garlic and chop the green onions, separating the white parts from the green.
4. In a large mixing bowl, combine the sliced vegetables, minced garlic, soy sauce, sesame oil, gochugaru, salt, and black pepper. Toss well to coat the vegetables evenly.
5. Transfer the vegetable mixture to a baking dish, spreading it out evenly.
6. Drizzle with olive oil and sprinkle the white parts of the green onions over the top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, until the vegetables are tender and slightly caramelized.
9. Garnish with the green parts of the green onions before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and bell peppers.
• High in fiber, promoting digestive health.

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