Korean-style eggplant

Name: Korean-style eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 pcs eggplant; 1 pcs onion; 1 pcs tomatoes; 1 pcs sweet pepper; 3 pcs garlic; 2 tbsp soy sauce; 2 tbsp oil; to taste salt; to taste black pepper; to taste red pepper; to taste hot pepper; to taste herbs

Korean-style eggplant is a dish made of eggplant, onions, tomatoes, and sweet peppers, seasoned with soy sauce and spices.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 127
Protein: 3 g
Fat: 7 g
Carbs: 5 g

Ingredients

for 4 servings

eggplant2 pcs
onion1 pcs
tomatoes1 pcs
sweet pepper1 pcs
garlic3 pcs
soy sauce2 tbsp
oil2 tbsp
saltto taste
black pepperto taste
red pepperto taste
hot pepperto taste
herbsto taste

Method

8 steps

Cut the eggplant into cubes of approximately 1.5-2 cm. If the eggplant is bitter, salt it, leave it for 15-20 minutes, then rinse and squeeze.
Cut the onion into half-rings, and the tomatoes and sweet pepper into strips.
Finely chop the garlic or press it.
Heat the oil in a frying pan. Sauté the onion until golden.
Add the eggplant to the onion and fry, stirring, for 5-7 minutes until half-cooked.
Add the tomatoes and sweet pepper, and fry for another 5 minutes.
Pour in the soy sauce, add the garlic, black and red pepper, and hot pepper to taste. Stir and simmer covered for 5-7 minutes until the vegetables are cooked.
Sprinkle with fresh herbs before serving.