Empty My Fridge
Korean Spicy Garlic Eggplant
Ingredientes
- Eggplant1 lb
- Garlic · chopped2–3 dentes
- Scallion · chopped1–2
- Molho shoyu2 colheres de sopa
- Néctar de agave1 colher de sopa
- Sesame oil1 colher de sopa
- Chili flake · flakes1–2 colheres de chá
- Sesame seed2 colheres de chá
- Black pepper
Modo de preparo
- 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.
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