Chili Garlic Eggplant

Chili Garlic Eggplant is a vibrant and flavorful vegan Korean dish that highlights the umami-rich characteristics of eggplant, beautifully complemented by a spicy garlic sauce. This dish is perfect served over rice or enjoyed as a side, bringing a delicious kick to your dinner table.

Ingredients

• Eggplant - 300 grams
• Garlic - 4 cloves, minced
• Gochugaru (Korean chili flakes) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Brown sugar - 1 teaspoon
• Green onions - 2 stalks, chopped
• Vegetable oil - 2 tablespoons
• Sesame seeds - 1 tablespoon

Steps

1. Wash the eggplant and cut it into bite-sized cubes, then sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture.
2. In a bowl, mix the minced garlic, gochugaru, soy sauce, sesame oil, rice vinegar, and brown sugar to create the sauce.
3. Rinse the salted eggplant under cold water and pat dry with a paper towel.
4. Heat the vegetable oil in a large skillet over medium heat. Add the eggplant cubes and sauté for about 5-7 minutes, until they are tender and slightly golden.
5. Pour the sauce over the cooked eggplant and stir well to coat evenly. Cook for an additional 3-5 minutes, allowing the sauce to thicken slightly.
6. Remove from heat and stir in the chopped green onions.
7. Serve hot, garnished with sesame seeds. Enjoy over steamed rice or as a side dish.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 24 g
• Fiber: 9 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, promoting overall health.
• Good source of dietary fiber, aiding in digestion.

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