Ingredients
- 1 pound Korean or other small Asian eggplants (2 or 3), washed, cut lengthwise in half and then crosswise into 2 1/2-inch pieces
- 1 teaspoon fish sauce or Korean soup soy sauce
- 1 tablespoon gluten free soy sauce
- 3 garlic cloves, minced
- 2 scallions, chopped
- 1 teaspoon Korean hot pepper flakes (gochu-garu)
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
Method:
- Pour 2 cups water into a medium pot and set a steamer basket over it. Bring water to a boil over medium-high heat. Add eggplant, cover, and steam until soft, about 5 minutes. Remove pot from the heat, uncover, and let eggplant cool.
- When eggplant is cool enough to handle, tear each piece lengthwise into strips about 1/3-inch thick. Transfer eggplant strips to a large bowl. Add remaining ingredients and toss well to combine. Transfer to a serving plate and serve.
Source: https://www.shape.com/recipe/steamed-eggplant
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