Recipes
Garlic Eggplant Banchan
Jihee Kim
Chef/Owner
Perilla
Los Angeles
Calif.
Rate this recipe
Ingredients
1000
g
Eggplant (preferably J apanese eggplant)
30
g
Serrano Chile
20g
Garlic, minced
1/4
c
Soy sauce
30
g
Scallion, chopped
2
tbs
Sesame oil
As needed
Sesame seeds, for garnish
1
Cut eggplant into 3-inch wedges.
2
Steam until just soft, about 3 minutes.
3
Let eggplant cool, then mix with garlic, scallion, soy sauce, and sesame oil.
4
Finish with sesame seeds.
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