Veggie Foodie

Ingredients:

• 1 large Italian eggplant or 2 Chinese eggplants, sliced into wedges
• 4 large pieces garlic, finely chopped
• 6 sticks green onion, chopped
• 4 tbsp cane sugar
• 3 tbsp rice vinegar
• 6 tbsp soy sauce
• 1 tbsp Korean pepper powder (gochugaru)
• 2 tbsp olive oil
• 1/2 cup water
• 4 tbsp roasted peanuts

Method:

1. Prepare the sauce by combining the cane sugar, rice vinegar, soy sauce and Korean pepper powder and then keep aside
2. Crush the peanuts in a pestle and mortar and keep aside
3. Heat olive oil in a sauté pan on medium high heat
4. Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some color
5. Add the garlic and sauté for 3-4 minutes
6. Add the green onion (keep aside 2 tbsp for garnishing) and sauté for a minute
7. Add the sauce and the water, gently mix into the eggplant and cover and cook on medium for 5 minutes
8. Garnish with the green onion and the crushed peanuts and serve with steamed / boiled rice

Serves: 3

Inspiration source: