Korean Eggplant Side Dish

Korean Eggplant Side Dish is a savory and tangy delight that brings out the natural sweetness of eggplant with a spicy kick. Perfect as a low-carb accompaniment, this dish is packed with flavor and nutrients.

Ingredients

• Japanese eggplant - 2 medium
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Red pepper flakes - 1/2 teaspoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 teaspoon, toasted
• Salt - to taste

Steps

1. Wash the Japanese eggplants and cut them into bite-sized pieces.
2. Heat sesame oil in a skillet over medium heat.
3. Add minced garlic and grated ginger to the skillet, sautéing until fragrant, about 1 minute.
4. Add the eggplant pieces to the skillet, stirring to coat them in the oil and aromatics.
5. Cook the eggplants for about 5-7 minutes, stirring occasionally, until they are tender.
6. In a small bowl, mix soy sauce, rice vinegar, and red pepper flakes.
7. Pour the sauce over the cooked eggplants and stir well to combine.
8. Cook for an additional 2-3 minutes until the eggplants are evenly coated and heated through.
9. Remove from heat and garnish with chopped green onions and toasted sesame seeds.
10. Serve warm as a side dish.

Nutrition

• Calories: 100
• Protein: 3 g
• Carbs: 7 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which help fight free radicals.
• Low in carbohydrates, making it suitable for low-carb diets.

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