Korean-style Eggplant Saute
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Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 1 clove garlic cloves (peeled and minced)
- 2 medium chinese Eggplant (rinsed and trimmed; cut into 1/2-inch-thick strips; 3-inches long)
- 1 Tbsp Chinese sesame oil
- 1 Tbsp soy sauce
- 1 tsp korean Chili powder
- 1 tsp toasted Sesame seeds (crushed)
- 1 scallion (cleaned and chopped)
Preparation steps
1.
Heat the vegetable oil in a large skillet set over medium-high heat. Add the garlic and eggplant and stir-fry until the eggplant is limp and starting to brown, about 6 to 8 minutes. Add the sesame oil, soy sauce and chili powder, and stir-fry for another 1 to 2 minutes. Remove from the heat and transfer to a serving platter.
2.
Sprinkle with sesame seeds and garnish with chopped scallion. Serve warm or at room temperature.
