There are some vegetables that are a great match with soy sauce’s flavor. Eggplants and onion are two good examples. This fried eggplant is a quick side dish that you can prepare and serve for several meals because it keeps for up to a couple weeks in the refrigerator. The flavor of fried onions, garlic, and soy sauce gives extra flavor to the plain tasting eggplant. Try it someday. 🙂
Yield: 6 Servings
Short Korean Lesson
- GaJi (가지) = Eggplant
- GaJa (가자) = Let's go.
- 4 Cups Eggplant (10 oz)
- 1 Cup Onion
- 2½ Tbsp Cooking Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Water
- ½ Tbsp Minced Garlic
- 1 tsp Sesame Seeds
- ½ tsp Sesame Oil (optional)
Chop 4 cups of eggplant into 1½ by ¼ inch strips.
Slice 1 cup of an onion into ¼-inch pieces.
In a heated pan with 2½ Tbsp of cooking oil, add the eggplant and onion. Fry it for about 1 minute on high. Then add 2 Tbsp of soy sauce, 2 Tbsp of water, and ½ Tbsp of minced garlic. Fry it for 7 to 10 minutes on medium-high until the eggplant becomes soft.
Lastly, sprinkle 1 tsp of sesame seeds on top. Depending on your taste, you can drizzle about ½ tsp of sesame oil on top too.
You can keep it in the refrigerator and serve it cool for one or two weeks. Thanks. 🙂