Even Eggplant Haters Will Love This Korean Side Dish Korean Spicy Garlic Eggplant

Von Aaron and Claire · 20 Min.

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Zubereitung

1. Trim the tips off the eggplants, rinse them quickly, halve them lengthwise, and cut into large chunks about 5 cm (2 inches) long.
2. Boil water in a large pot fitted with a steamer basket. Add the eggplant chunks, cover, and steam for 3 minutes for a firmer texture or about 5 minutes for a softer, creamier one.
3. Remove the eggplant and let it cool slightly, off the cutting board to avoid staining.
4. Finely chop the garlic, thinly slice the green onions, and finely chop half a mild red chilli if using.
5. Mix all the sauce ingredients in a small container, add the chopped vegetables, and stir well.
6. When the eggplant is cool enough to handle, tear it into bite-size pieces by hand and place in a large bowl.
7. Pour the sauce over the eggplant and toss gently. Sprinkle the sesame seeds on top; crush them first for a stronger nutty flavour.
8. Give everything a final gentle mix, plate, and serve with hot rice or other side dishes.

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