Korean Eggplant (v)

Ingredients

• 1 lb of Korean eggplants (3-4 eggplants), caps removed and washed
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 tbs soy sauce
• 1 tsp fish sauce
• 1 tsp hot pepper flakes
• 2 tsp toasted sesame oil
• 1 tbs toasted sesame seeds, crushed

Directions

1. Prep your steamer by adding 2 C water to it. Set heat to medium-high for it to boil, it should take about 5 minutes.
2. Cut eggplants crosswise into 2½ inch pieces. Cut the thicker pieces in half lengthwise.
3. When the water starts boiling, put the eggplants on the steamer rack and cover. Steam for 5 minutes over medium high heat.
4. Remove from the heat. Take out the steamed eggplant and transfer to a cutting board. Let cool for 5 to 10 minutes until you can easily handle them.
5. Cut each piece into bite size pieces.
6. Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a bowl and mix well.
7. Add the steamed eggplant to the bowl and mix well by hand or with the wooden spoon.
8. Sprinkle with the crushed sesame seeds and serve with rice.

Chef's Notes

• Use vegan fish sauce, tamari, or coconut aminos in place of fish sauce to make this recipe fully vegan