Baked Korean Eggplant

Baked Korean Eggplant is a delightful low-carb dish that showcases the rich, umami flavors of Korean cuisine. The eggplant is tender and infused with a savory marinade, making it a perfect side or main dish.

Ingredients

• Japanese eggplant - 2 medium
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Green onions, chopped - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern.
3. In a small bowl, mix together soy sauce, sesame oil, minced garlic, grated ginger, gochugaru, salt, and black pepper.
4. Brush the eggplant halves with the marinade, making sure to coat them well.
5. Place the eggplant halves cut side up on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20 minutes, or until the eggplant is tender and slightly caramelized.
7. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Low in calories and carbs, making it a great option for weight management.

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