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Sautéed eggplant (gaji-namul): recipe illustration
Salads & starters

Sautéed eggplant (gaji-namul)

Eggplant wedges steamed then seasoned with soy sauce, garlic and sesame. Tender and slightly sweet, it is eaten cold or warm alongside rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

89 kcal per serving

Protein
3.3 g
Carbohydrates
7.4 g
of which sugars
6.8 g
Fat
3.7 g
of which saturated fat
0.6 g
Fiber
6.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the eggplants, cut them in half lengthways, then into 6 cm pieces.
  2. Steam the pieces for 10 minutes until tender.
  3. Let them cool for a few minutes, then gently squeeze out the excess water.
  4. Tear them into thin strips with your fingers.
  5. In a bowl, mix the garlic, soy sauce, sugar, sesame oil and spring onion.
  6. Add the eggplant, mix gently and sprinkle with sesame seeds before serving.

Variations and tips

Grilled version. Roast the eggplants in the oven at 200 °C for 25 minutes instead of steaming for a smokier taste.

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Original Ecomely recipe.