Stir-Fried Dried Eggplant recipe - ingredients, nutrition and when to eat it
Stir-fried dried eggplant is a winter side dish made by soaking dried eggplant and gently cooking it with soy sauce and perilla oil.
Stir-fried dried eggplant is a winter side dish made by soaking dried eggplant and gently cooking it with soy sauce and perilla oil. Its chewy texture soaks up the nutty aroma of perilla oil and a savory, salty flavor, making it a lovely match for rice.
Side dishes · 25 minutes to cook
Nutrition (per 83g serving): 148 kcal · protein 1.2g · carbohydrate 2.5g · fat 14.7g · sodium 400.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze out the water after soaking the eggplant so the seasoning can soak in and it won’t turn watery as it cooks.
Tips: Dried eggplant varies in thickness and how thoroughly it has dried. Taste a piece and adjust the soaking time until it softens.
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Ingredients (1 serving)
- Dried eggplant — 25 g
- Soy sauce — 1 tsp
- Perilla oil — 1 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 0.1 pc
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp