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Seasoned Eggplant Kaji Namul


2ea                               Japanese eggplants

¼ cup                           Water

2T                                Scallion, ¼ inch

1t                                 Garlic paste

1T                                Korean coarse red pepper flakes

1T                                Sesame seeds, toasted and crushed

1T                                Dark sesame oil

Tt                                 Rice vinegar


  1. Cut the eggplant into 1/4 inch by 2 inch strips
  2. Steam the eggplant in the ¼ cup of water until tender (covered)
  3. Drain and allow to cool
  4. Gently dry/squeeze the eggplant
  5. Combine eggplant with remainder of ingredients
  6. Adjust seasoning

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