*Perfect for Vegetarians & simple Recipe

If you love eggplant,
you definitely have to try this one 🙂

The eggplant becomes soft and tender,
while soaking up all the delicious soy-based sauce.

The key is to lightly crisp up the eggplant before simmering it with the sauce. It makes such a big difference!

Ingredients

(1 tablespoon = 15 ml / Numbers in parentheses are based on a Korean rice spoon)

• 2 thick eggplants
• 2 tbsp cooking oil (4 rice spoons)

Eggplant Sauce

• 1 tbsp soy sauce (2)
• 1 tbsp oyster sauce (2)
• 2 tbsp oligosaccharide syrup or corn syrup (3)
• 1 tbsp tuna fish sauce (2)
• 3 tbsp water (6)

Instructions

1. Cut the eggplants in half lengthwise and place them in a microwave-safe container.
2. Microwave for 1 minute 30 seconds per eggplant.
   (2 halves = 1 whole eggplant)

For 2 whole eggplants (4 halves), microwave for about 3 minutes.
For 4 eggplants, microwave for about 5–6 minutes.

3. Lightly season the eggplant with salt.
4. Sprinkle a thin layer of flour over the eggplant.
   (You can also use starch, tempura flour, Korean pancake mix, or rice flour.)
5. Heat the pan thoroughly, then add the cooking oil.

IMPORTANT!!
Make sure the pan is fully heated before adding the eggplant. Otherwise, the eggplant will absorb too much oil.

6. Place the eggplant in the pan and cook until golden brown, pressing it down gently with a spatula as it cooks.

7. Once the eggplant is nicely browned, wipe away any excess oil with a paper towel.
   (Leaving too much oil can make the dish feel a little greasy.)

8. While the eggplant is cooking, finely chop some green onions and prepare the sauce.
9. Pour the sauce around the edge of the pan and let it simmer until the sauce becomes slightly thick and reduced.

10. Once the sauce has reduced, flip the eggplant over.
11. When the sauce has soaked into the crispy, white surface of the eggplant, transfer it to a bowl.

Finish with freshly chopped green onions and serve over warm rice.