Sweet Korean Eggplant
Easy and quick recipe, just 20 minutes.. Soft, creamy, Korean BBQ inspired, sweet, tangy, gorgeous eggplant. Can be served as a side dish, or can be the main by putting this on rice noodles or rice.
Servings: 4 servings
For the sauce:
- 1/2 cup(s) water
- 1/4 cup(s) soy sauce
- 2 tablespoon(s) brown sugar
- 2 clove(s) garlic minced
- 1 inch(s) fresh ginger minced
- 1 teaspoon(s) sesame oil
- 1 teaspoon(s) corn starch
- ½ teaspoon(s) crushed red pepper flakes
For the eggplant:
- 1 tablespoon(s) light oil (such as canola or vegetable oil)
- 1 onion sliced
- 1 medium eggplant cut into thick strips, skinned if you prefer.
- Optional garnishes for sweet Korean eggplant: sesame seeds, chopped cilantro, and sliced green onions
- 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.
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
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