Easy and quick recipe, just 20 minutes. Soft, creamy, Korean BBQ inspired, sweet, tangy, gorgeous eggplant.
Ingredients
- ½ cup water
- ¼ cup soy sauce
- 2 Tbsp brown sugar
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp crushed red pepper flakes
- 1 Tbsp light oil (such as canola or vegetable oil)
- 1 onion, sliced
- 1 eggplant, cut into thick strips, skinned if you prefer
- Sesame seeds, for garnish
- Cilantro, chopped, for garnish
- Green onions, sliced, for garnish
Method
- In a small bow, mix together all the sauce ingredients: water, soy sauce, brown sugar, garlic, ginger, sesame oil, cornstarch, red pepper flakes.
- 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.
- Garnish with green onions, cilantro and sesame seeds. Serve over rice, quinoa, on top of rice noodles, alongside some naan, or even in a taco!
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