Garlic Eggplant Side Dish
An easy-to make vegetarian side-dish with strong garlic flavors
Ingredients
- 1-2 long purple eggplant Chinese or Japanese varietals are best because of their quick-cooking and sweetness, but other eggplants work too
- 3 minced garlic cloves
- 2 diced green onions
- 1 TBSP gluten free tamari soy sauce
- 1 tsp fish sauce omit if vegetarian and add 1/4 tsp salt instead
- 1 tsp gochugaru (Korean hot pepper flakes or powder)
- 2 tsp sesame oil
- 1 TBSP toasted white sesame seeds crushed
Instructions
- Cut the eggplant into 2-in length, then cut each piece in half.
- Place the pieces in a microwave safe container with 1-2 TBSP of water. Place container with the lid slightly ajar into the microwave on high for 5 minutes.
- While the eggplant is steaming in the microwave, in a separate bowl, mix your seasoning ingredients together.
- When the eggplant is dont, remove from the microwave and let it sit on the counter for 5-10 minutes until it's cool enough to handle.
- With your hands, tear the eggplant lengthwise into bite-sized strips and add the strips of eggplant to the bowl with the seasoning sauce.
- Mix together and serve. Alternatively you can store this side dish in the fridge for 3-5 days.
Notes
This recipe was adapted from Maangchi's Gaji-namul recipe on her website. She offers a more traditional way to make this via the stovetop steaming method. Definitely check out her website since she has a lot of Korean recipe videos you can watch as well!