About the Post

Author Information

Seasoned Eggplant Kaji Namul

Ingredients:

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

Procedure:

  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
Advertisements

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: