korean spicy garlic eggplant

Author: Seonkyoung Longest Total Time: 10 minutes Yield: 4 1x

I NGR EDI E NTS

1 lb Korean eggplant
2 to 3 cloves garlic, chopped
1 to 2 green onions, chopped
2 tbsp soy sauce
1 tbsp agave nectar, honey or sugar (reduce to your taste)
1 tbsp sesame oil
1 to 2 tsp gochugaru, Korean red pepper !akes
2 tsp sesame seeds
pinch of black pepper

I NST RUCT IONS

1. Remove caps of eggplant. Cut eggplant into 3-inch long then cut into halves lengthwise.

2. Bring water to boil on a wok or steamer pot. Carefully place steamer and place eggplants, skin
side down. Cover, steam for 3 to 5 minutes. When they are done cooking, remove steamer from
the heat and uncover. Let it cool for 5 minutes.

3. Meanwhile, combine garlic, green onions, soy sauce agave nectar, sesame oil, gochugaru, sesame
seeds and black pepper in a mixing bowl.

4. Gently rip eggplant into half or third, depending on the size of eggplant. Add in to sauce mixture
and mix gently with your hand. Garnish with sesame seeds and serve with warm cooked rice and
other Korean side dishes if you desire. Enjoy!
Serves 4
Calories Per Serving: 91

% DAILY VALUE

Total Fat 4.5g 6% Trans Fat 0g Sodium 220.1mg 10% Total 4%

Carbohydrate 12.2g

Dietary Fiber 3.8g 14% Sugars 7.8g Protein 2.2g 4% Vitamin A 16.5µg 2%

Vitamin C 3.7mg 4%

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