HOUSE OF ASIA
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Eggplant with kimchi
If you're craving something oriental, this recipe is a perfect choice. Juicy eggplant, ginger, and kimchi sauce create a bold yet pleasantly balanced dish.
Ingredients
- 100 ml House of Asia Kimchi Sauce
- 2 tablespoons House of Asia Light Soy Sauce
- 2 tsp House of Asia White Sesame
- 1 teaspoon House of Asia Ginger Pastes
- 2 small eggplants
- 100 ml of broth
- 2 cloves of garlic, finely chopped
- 1 teaspoon of sugar
- a few coriander leaves to serve
- frying oil
A method of preparing
- Slice the eggplants into strips, sprinkle with salt, and set aside for a few minutes to release their moisture. Then fry them in a small amount of oil until golden brown and transfer to a paper towel.
- In the same pan, sauté the garlic, ginger paste, kimchi sauce, soy sauce, sugar, and broth. Bring to a boil until the sauce thickens slightly.
- Add the eggplants and sauté for 2–3 minutes until tender. Sprinkle the finished dish with sesame seeds and fresh cilantro.
Szechuan pepper also goes well with the dish.
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Vegetables 
Korean 
up to 15 minutes 
Chicken 
Pasta 
Pork