Korean Eggplant Side

Korean Eggplant Side is a flavorful and low-carb dish that highlights the natural sweetness of eggplants with a savory sesame soy sauce. Perfect as a refreshing side dish, it complements any Korean meal with its unique taste and texture.

Ingredients

• Japanese eggplant - 2 medium-sized (about 250g)
• Soy sauce - 2 tablespoons (30ml)
• Sesame oil - 1 tablespoon (15ml)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 1 stalk, chopped
• Sesame seeds - 1 tablespoon (10g)
• Red pepper flakes - 1 teaspoon (optional)
• Water - 100ml

Steps

1. Wash the Japanese eggplants and cut them into bite-sized pieces.
2. In a mixing bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, and water. Mix well to create the sauce.
3. Heat a non-stick pan over medium heat and add the eggplant pieces.
4. Sauté the eggplant for about 5 minutes, or until they start to soften.
5. Pour the sauce mixture over the sautéed eggplants and stir well to coat evenly.
6. Continue to cook for another 5-7 minutes until the eggplants are tender and the sauce has thickened slightly.
7. Remove from heat and sprinkle with chopped green onion, sesame seeds, and red pepper flakes if desired.
8. Serve warm or at room temperature as a side dish.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins that support overall health.
• Low in calories and high in fiber, making it a great option for weight management.

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