Eggplant Jajangmyeon

Eggplant Jajangmyeon is a low-carb interpretation of the traditional Korean noodle dish featuring tender eggplant coated in a rich black bean sauce. This dish offers a deliciously savory experience while keeping the carbohydrate content in check.

Ingredients

• Eggplant - 300 grams
• Zucchini - 150 grams
• Shiitake mushrooms - 100 grams
• Garlic - 3 cloves
• Onion - 1 medium
• Black bean paste (Doenjang) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Ground black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Water - 200 ml
• Chopped green onions - 2 tablespoons

Steps

1. Begin by washing the eggplant and zucchini. Cut the eggplant into bite-sized cubes and the zucchini into half-moons. Chop the shiitake mushrooms, onion, and garlic finely.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion becomes translucent, about 3-4 minutes.
3. Add the eggplant and zucchini to the skillet. Cook for about 5-7 minutes, stirring frequently, until they start to soften.
4. Stir in the shiitake mushrooms and continue cooking for another 3-4 minutes until the mushrooms are tender.
5. Add the black bean paste, soy sauce, sesame oil, and ground black pepper to the skillet. Mix well to combine all the ingredients.
6. Pour in the water and bring the mixture to a simmer. Let it cook for an additional 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
7. Once the sauce has thickened, remove from heat and serve hot, garnished with chopped green onions.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 25 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant and mushrooms, which help protect cells from damage.
• High in dietary fiber, promoting digestive health and aiding in weight management.

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