Simple Roasted Eggplant Recipe w/ Seasoned Potatoes • 1/4 cup canola or olive oil • 2 medium eggplants (about 1 pound) • About 1 pound potatoes (any type will do), unpeeled • Sea salt and freshly ground black pepper • 2 garlic cloves, sliced • Lemon juice To finish (optional): • Finely grated lemon zest, hot smoked paprika, or chopped herbs **left overs for breakfast frittata
Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes. Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper. Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes. Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.
Delicious Korean eggplant side dish! 2 medium size Korean/Asian eggplants 1 scallion, finely chopped 1 teaspoon minced garlic 1-1/2 tablespoons soy sauce 2 teaspoons sesame oil ¼ teaspoon sugar ½ teaspoon gochugaru (Korean red chili pepper flakes) 1 teaspoon roasted sesame seeds pinch pepper Cut the eggplants lengthwise in quarters. Then cut crosswise into about 2-inch pieces. Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in…
Gaji Namul/Muchim - Korean Steamed Eggplant Side Dish. Ingredients: eggplant, scallion, garlic, soy sauce, sesame oil, sugar, Korean red pepper flakes, sesame seeds, salt, pepper. Recipe from Korean Bapsang.