Korean Steamed Eggplant
This is a delicious, Korean banchan (side dish) that can be made in less than 10 minutes!
Ingredients
- 1 Asian, long Eggplant cut into quarters lengthwise
SAUCE
- 2 T low-sodium soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil optional
- 1/2 tablespoon toasted sesame seeds
- 1 tablespoon minced green onions—white and green parts
Instructions
- Mix up the sauce in a small bowl. Set aside.
- Cut ends off of the eggplant.
- Place eggplant in microwave-safe baking dish (uncovered). Add 2 Tablespoons water.
- Microwave for 4-5 minutes, until tender.
- Let the eggplant cool before shredding with hands.
- Toss the eggplant in the sauce and serve!