Sweet Korean Eggplant
Easy and quick recipe, just 20 minutes.. Soft, creamy, Korean BBQ inspired, sweet, tangy, gorgeous eggplant.
Servings: 4 servings
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
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.
Serving: 1serving (recipe makes 4 servings) | Calories: 117kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 821mg | Potassium: 333mg | Fiber: 4g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
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