I didn’t used to enjoy eggplant when I was younger. Perhaps like the old saying, our palettes change as we mature.

Now, I enjoy eggplant and cooked in different ways. With sambal, Japanese style, in fish curry, in yong tau foo etc. It is just so versatile.

Today, we will do it the korean way. And it’s called gaji namul. This dish is so good that you can even eat it by itself or with rice. It is great as a side dish too.

INGREDIENTS Serves 2-3

220g/8 oz approx 2 eggplants

For Sauce
1 tsp dark soy sauce (진간장 Jinkanjang) – kikomann or Korean sampyo
1 tsp chopped garlic
1 tsp sesame oil
1 tsp sesame seeds
1/4 tsp Korean gook kanjang (optional)
1 tsp chopped green chili peppers
1/4 tsp sugar
1/4 tsp sea salt
1/8~1/4 tsp red chili powder

DIRECTIONS:

1. Wash eggplants. Cut off the top part and then lengthwise in half.

2. Steam eggplants for about 10 min or 5 min after water starts to boil.

3. Remove eggplant when you can easily pierced with chopstick with no resistance. Do not overcook eggplant as it would get mushy.

4. Prepare the sauce by combining sauce ingredients minus the green peppers

5. Once the eggplants are steamed, cool for few minutes. Half the eggplants into 2 or 3 shorter chunks. Tear each eggplant chunk into smaller pieces by hand

6. Toss torn eggplant pieces with the sauce. Handle the eggplant gently, do not bruise them.

7. Add green chili peppers and toss again.