Gaji Jangajji

Gaji Jangajji is a delightful Korean side dish made with pickled eggplants, offering a balance of savory and tangy flavors. This Paleo-friendly dish is perfect for adding a unique twist to your meals.

Ingredients

• Japanese eggplants - 2 medium (about 300g)
• Sea salt - 1 tablespoon
• Water - 500 ml
• Apple cider vinegar - 100 ml
• Coconut sugar - 1 tablespoon
• Garlic - 3 cloves, thinly sliced
• Ginger - 1 teaspoon, thinly sliced
• Red pepper flakes - 1 teaspoon
• Sesame oil - 1 tablespoon
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Begin by washing the Japanese eggplants and cutting them into quarters lengthwise.
2. Sprinkle the sea salt over the cut eggplants and let them sit for about 15 minutes to draw out moisture.
3. Rinse the salted eggplants under cold water and pat them dry with a kitchen towel.
4. In a saucepan, bring 500 ml of water to a boil, then add the eggplants and blanch for 2-3 minutes.
5. Remove the eggplants from the boiling water and transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes, then drain.
6. In a separate bowl, mix together the apple cider vinegar, coconut sugar, sliced garlic, sliced ginger, and red pepper flakes to create the pickling solution.
7. Place the cooled eggplants into a clean glass jar and pour the pickling solution over them, ensuring they are fully submerged.
8. Seal the jar and refrigerate for at least 24 hours to allow the flavors to develop.
9. When ready to serve, drizzle with sesame oil and sprinkle with toasted sesame seeds.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, helping to fight oxidative stress.
• Low in calories, making it a great addition to a weight loss diet.

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