I have said it before and I will probably say it again, I have never been a fan of eggplant. I don't know what happened to me last night because either I just found an exception to my anti-eggplant rule or maybe I am actually starting to like eggplant... eek! Whatever happened, I present you with Sweet Korean Eggplant.
Sound familiar? Ever since I posted my recipe for Sweet Korean Lentils a month ago, you guys have been totally obsessed. I have been getting tagged in pictures of your lentils on Instagram, snaps were sent to me via snapchat (follow bonappetegan), and I have been hearing rave reviews from friends and family. My own best friend has made lentils on repeat!
Seriously, look at some of these gorgeous pictures you guys snapped. Made me drool all over my phone.
So I decided to apply all the same flavours, to my least favourite vegetable.
The result? I couldn't stop eating it. Another quick 20 minute recipe to make this soft, creamy, Korean BBQ inspired, sweet, tangy, gorgeous eggplant. Gah! I said it "gorgeous eggplant". What is happening to me!? I swear I don't recognize myself anymore.
But seriously, did you see that picture. ↑↑↑ Yeah, you feel me. If you were a fan of the Sweet Korean Lentils, you will most likely be a fan of this.
Sweet Korean Eggplant is excellent served on rice, alongside quinoa, in a taco, on top of some rice noodles, but I served it with some naan bread and a little slaw and throughly enjoyed it. (Is that too many cuisines in one?) Well, either way it was super tasty.
Now lets get cooking! First step, admire your eggplant. Even if I don't like them much, you have to admit it's a pretty cool looking vegetable. 🍆
Slice your onion, mince the garlic and ginger, and cut the eggplant into thick strips about 1 to 2 inches wide and 4 inches long. These by no means have to be perfect, I'm just giving you a rough idea. Honestly, you could cut them into cubs if you like, but personally I enjoyed the longer slices.
Now mix all you sauce ingredients together in a small bowl. Why do crushed red pepper flakes instantly make a bowl of sauce look gorgeous?
Sauté your onions for about 5 minutes and when they are tender and beginning to brown, add in all of the eggplant and your sauce.
Cover and cook for about 10 minutes until the eggplant is soft and tender but still holds it's shape, and most of the liquid is absorbed. If the sauce gets a bit dry while your cooking, just splash in a bit more water as needed.
Boom. Eggplant that actually tastes good.
Sweet Korean Eggplant
Ingredients
For the sauce:
- ½ cup water
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- ½ teaspoon crushed red pepper flakes
For the eggplant:
- 1 tablespoon light oil (such as canola or vegetable oil)
- 1 onion, sliced
- 1 eggplant, cut into thick strips, skinned if you prefer.
- Sesame seeds, chopped cilantro, and sliced green onions for garnish
Instructions
- In a small bow, mix together all the sauce ingredients.
- Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the eggplant and the sauce. Cover and simmer until the eggplant is cooked, tender and most of the liquid is absorbed, about 10 minutes. If the eggplant is getting a little dry while it cooks, just splash in more water if needed.
- Serve over rice, quinoa, on top of rice noodles, alongside some naan, or even in a taco! Garnish with green onions, cilantro and sesame seeds.
Nutrition
Bon Appetegan,
Sam.
Christiane says
I love eggplants, in particular in Asian (Thai, Chinese) recipes. But your recipe is the best I have ever tried. Thank you!
Sam Turnbull says
Aww thank you!!
Elisabeth says
I've never liked eggplant but wanted to try this recipe. Oh my goodness it's so good! I'm so glad I tried this, I'll be making this again!
Sam Turnbull says
Yay!!
Choclette says
I just used your recipe as a base for our Sunday dinner today. It was delicious. Thank you. Added courgettes and a couple of types of green peppers and tempeh.
Lara says
Hi Sammy,
Huge thank you for sharing this recipe. Me and my hubby absolutely love it. I’ve been cooking eggplants this way since I found the recipe a few years ago.
Kind Regards from Germany 🙂
Sam Turnbull says
So happy you love it, Lara!
Deb says
I haven't been a fan of eggplant from when I was a kid, mum cooked it the wrong way I think...bitter and oily! 😛
Being a vegan now for over 2 years and now growing my own eggplant, which I know are a super versitile food for vegans, I have had to find different ways to eat them.
I loved your Sweet Korean Lentils so much I thought this would be an excellent way to eat the eggplant, and I was right!!
Just one more delicious recipe from your awesome cookbook!
Thanks Sammy! Hello from Australia ;D
Deb says
.....Oh yeah, I threw in lentils as well!! 😀
Aaron says
On your "About Me" page, the link for "Sweet Korean Lentils" goes to this. Just wanted to let you know!
Sam Turnbull says
Apologies, here is the link for Sweet Korean Lentils
Emily Zielinski says
I love this eggplant recipe! It turned out really well and my family loved it too. I would never have thought of using these ingredients to make it taste sweet.
Nicole says
Is this recipe freezer friendly? Going on vacation and trying to make vegan meals ahead of time.
Rebecca Regnier says
Is there a replacement for cornstarch? I don't eat corn products :(. Well I also don't eat eggplant (or lentils) but I was thinking this would be delicious with zucchini squash!
Sam Turnbull says
You could sub arrowroot powder. Enjoy!
Rebecca Regnier says
That would be the same as tapioca powder yes? And also confirming I'd try the same about of 1 teaspoon?
Thank you!
Sam Turnbull says
No arrowroot is a different starch you can order here on Amazon or get at a health food store. It can pretty much be used interchangeably with cornstarch, 1 to 1.
Denice says
Your book is my absolute favourite recipe book. Every single recipe taken from this book or from your website has been delicious which is a first for me and I own many recipe books.
I’ve only been a vegan for a few months and you’ve made cooking so much more enjoyable and I no longer resent cooking from scratch when I’m feeling tired or grumpy because I know the end result will be worth it.
Thank you Sam!
Sam Turnbull says
Aww that's awesome! SO very happy you are enjoying my recipes so much, Denice! Thank you for the lovely comment, it totally made my day 🙂
Anneliese says
I loved this recipe!! And so many others, you Vegan Pho is to die for. My Family isn't vegan, but I constantly offer to cook dinner (obviously vegan recipes), and am always coming back to your page because they love all your recipes!!
Also my sister loves your name 'it doesn't taste like chicken'.
Thanks for the inspiration and delicious recipes, and keep doing what your doing 🙂
Sam Turnbull says
Woohoo! Thrilled to hear you are loving all my recipes so much. Thank you so much, Anneliese 🙂
HP says
I loathe eggplant and have only managed to find it somewhat appealing fried or covered in cheese. I bought it with hesitation to attempt the coconut nuggets but it's so cold out we felt a bowl might be more satisfying. A quick search led to the idea of swapping these sweet little gems for the tofu in your Sticky Sriracha Bowl and..voila!...an amazing dinner for 2 eggplant haters in 20 minutes. And, we ate it all...which I still can't believe. Thanks Sam!
Sam Turnbull says
Woohoo!!! I too used to hate eggplant, but now it is quickly becoming a veggie I love. So happy you are on board too 🙂
Tanya says
Love this! Made it tonight. So so good!!
Sam Turnbull says
Yay! So happy you enjoyed it 😀
Soo-Eun says
Thanks for yer another delicious korean inspired recipe! I added some tofu for some protein and it turned out very good!
Sam Turnbull says
Yay! So happy you enjoyed it Soo-Eun 😀