Imported from the web

Vegan Korean Steamed Eggplant Banchan

Name: Vegan Korean Steamed Eggplant Banchan
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 16 oz Japanese eggplant (chopped into small pieces); 2 oz Green onions (chopped); 3 tbsp Soy sauce; 3 Garlic (minced); 1 tbsp Korean chili pepper flakes (Korean red chili powder); 1 tbsp Sesame seeds; Sesame oil (optional, to taste)

Recipe by Careeseeats @careeseeats · Facebook

Imported by Tyffany Patrier on SeeMeCook

Tender Japanese eggplant is steamed and tossed with a savory, garlicky soy dressing, green onions, Korean chili flakes, and sesame seeds. This vegan, oil-free side dish is quick to make and can be finished with optional sesame oil.

2 servings10 minEast Asian

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Ingredients

16 oz Japanese eggplant (chopped into small pieces)
2 oz Green onions (chopped)
3 tbsp Soy sauce
3 Garlic (minced)
1 tbsp Korean chili pepper flakes (Korean red chili powder)
1 tbsp Sesame seeds
Sesame oil (optional, to taste)

Steps

1
Chop the Japanese eggplant into small pieces.
2
Steam the eggplant for around 5–7 minutes, until cooked through.
3
While the eggplant steams, add the minced garlic, chopped green onions, sesame seeds, Korean chili pepper flakes, and soy sauce to a large mixing bowl. The creator notes that fish sauce is often used, but uses soy sauce to keep this version vegan.
4
When the eggplant is done, add it directly to the bowl. Tear it into smaller pieces with forks or your hands, then mix everything together.
5
Add sesame oil if desired; the creator leaves it out to keep the dish oil-free.
6
Serve as a Korean eggplant side dish.

Notes

The post lists macros for the entire recipe: approximately 282 calories, 14 g protein, 14 g fiber, 44 g carbohydrates, and 5 g fat. Sesame oil is optional and has no stated amount. The transcript says the dish comes together in less than 10 minutes.