Korean Eggplant (v)

Ingredients

• 1 lb of Korean eggplants (3-4 eggplants), caps removed and washed
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 tbs soy sauce
• 1 tsp fish sauce
• 1 tsp hot pepper flakes
• 2 tsp toasted sesame oil
• 1 tbs toasted sesame seeds, crushed

Directions

1. Prep: Add 2 cups of water to a steamer and bring to a boil over medium‑high heat.
2. Prep Eggplant: Cut eggplants crosswise into 2½" pieces. Halve thicker pieces lengthwise.
3. Steam: Place eggplant on the steamer rack, cover, and steam until tender, about 5 minutes.
4. Cool & Cut: Remove from heat, transfer to a cutting board, and let cool slightly. Cut into bite‑size pieces.
5. Make Dressing: In a bowl, combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, and sesame oil.
6. Mix: Add eggplant to the bowl and toss to coat evenly.
7. Serve: Sprinkle with crushed sesame seeds and serve with rice.

Chef's Notes

• Use vegan fish sauce, tamari, or coconut aminos in place of fish sauce to make this recipe fully vegan

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