Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Steamed Eggplant
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This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
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Directions
- Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.
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