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Korean Steamed Eggplant

This is a delicious, Korean banchan (side dish) that can be made in less than 10 minutes!
Course: Side Dish
Cuisine: Korean
Keyword: Korean Steamed Eggplant
Author: Mrs. Plant

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!