Eggplant Side Dish

This Halal Korean eggplant side dish features tender eggplant stir-fried with savory sesame oil and garlic, delivering a rich umami flavor. It's a delightful accompaniment to any meal, offering a unique twist on traditional Korean banchan.

Ingredients

• Eggplant - 300 grams
• Sesame oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Soy sauce - 1 tablespoon
• Green onion, chopped - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Wash the eggplant and cut it into bite-sized cubes.
2. In a large frying pan, heat the sesame oil over medium heat.
3. Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.
4. Add the cubed eggplant to the pan, stirring well to coat with the oil and garlic.
5. Cook the eggplant for about 5-7 minutes, stirring occasionally, until it becomes tender.
6. Stir in the soy sauce, salt, and black pepper, cooking for an additional 2-3 minutes.
7. Remove from heat and sprinkle the chopped green onion and sesame seeds on top before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

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

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