(BBN) – Try to make this recipe at home and serve this simple side of sauteed eggplant with your favorite Asian stir-fry
INGREDIENTS
2 to 3 tablespoons vegetable oil
1 tablespoon garlic, chopped
3 large eggplants, sliced into 2-inch strips
2 to 3 tablespoons gochujang (hot pepper paste)
3/4 teaspoon salt
1/4 cup water
1 to 1 1/2 teaspoons sesame oil
COOKING PROCEDURE
Heat vegetable oil in a wok over medium-low heat.
Sauté chopped garlic until soft and fragrant.
Add eggplants and stir.
Add gochujang, salt, water, and sesame oil; simmer.
Stir until eggplant is cooked and water is completely absorbed.
The sauce should be thick. Serve immediately, according to yummy.ph.
BBN/MS/SK