Empty My Fridge
Korean Spicy Garlic Eggplant
Ingredientes
- Eggplant1 lb
- Garlic · chopped2–3 dientes
- Scallion · chopped1–2
- Soy sauce2 cdas.
- Sirope de agave1 cda.
- Sesame oil1 cda.
- Chili flake · flakes1–2 cdtas.
- Sesame seed2 cdtas.
- Black pepper
Preparación
- Remove the caps from the eggplants, cut them into 3-inch lengths, then halve each piece lengthwise.
- Bring water to a boil in a wok or steamer pot. Set the steamer in place and arrange the eggplant pieces skin side down. Cover and steam for 3 to 5 minutes.
- Remove from the heat, uncover, and let the eggplant cool for 5 minutes.
- Meanwhile, mix the garlic, green onions, soy sauce, agave nectar, sesame oil, gochugaru, sesame seeds and black pepper in a bowl.
- Tear the eggplant into halves or thirds, depending on its size. Add to the sauce and mix gently by hand. Garnish with sesame seeds before serving.
Resumido del vídeo de Seonkyoung Longest. Míralo para los detalles.
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