Korean Seasoned Vegetables

Eggplant is definitely my most favorite vegetable. I can never get tired of discovering new recipes with this purple wonder.

This one below is a recipe for a simple marinade for steamed or sautéed vegetables:

KOREAN SEASONED EGGPLANT:
(Kaji Namul)

• 300 g eggplant (any type)
• 2 tbsp soy sauce
• 1 tbsp rice wine or vermouth (I used Japanese rice vinegar)
• 1 clove garlic
• 1 green onion
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• pinch of salt
• pinch of black pepper
• 1 tsp red pepper flakes

Slice the eggplant lengthwise into quarters. If using the long European kind, cut in half, first to make shorter slices. Steam the pieces in a bamboo steamer for about 7 minutes.

Meantime, mix the soy sauce, wine or vinegar, finely chopped onion and garlic, sesame oil and seeds and the pepper flakes. Adjust the salt and black pepper taste.

Once the aubergine has partially cooled down, wrap in a towel and squeeze as much water as possible. Tear the sliced aubergine into bite-sized pieces and mix with the marinade.
Garnish with a few snipped chives and serve.

We had ours with true home-made kimchi, plain brown rice and a handful of fresh spicy mache salad leaves.
This is also a lovely dressing for sautéed summer squash. Thinly sliced and slightly pan-fried in a tablespoon of oil, just enough to let the juices come out.


This is my entry to Vegetables, Beautiful Vegetables event hosted by Abby over at Eat The Right Stuff. These are my beautiful vegetables...