Here’s a delicious Korean eggplant side dish (Gaji-namul 가지나물) adapted from this Maangchi recipe. I used Italian eggplant instead of the usual Korean (Japanese) eggplants.
Prepare a steamer with 2 cups of water and bring it to boil, Wash and trim your eggplants and cut them into bite-size pieces. Steam over high heat for 5 minutes or until soft. Remove from the heat and transfer the eggplant to a board or plate. Allow to cool until you can handle them. Meanwhile make the dressing. In a bowl combine 3 cloves of minced garlic, 2 chopped spring onions (scallions), 1 tablespoon of soy sauce, 1 teaspoon of fish sauce, 1 teaspoon of Korean chilli flakes (gochugaru) and 2 teaspoons of sesame oil. When the eggplant has cooled add it to the bowl and mix well by hand or with a wooden spoon. Serve sprinkled with toasted sesame seeds.
michelle picker cooks 