Seasoned Dried Eggplant recipe - ingredients, nutrition and when to eat it
A winter side dish made by seasoning rehydrated dried eggplant with soy sauce and perilla oil.
A winter side dish made by seasoning rehydrated dried eggplant with soy sauce and perilla oil. Its pleasantly chewy texture pairs with a nutty, savory flavor, making it a lovely addition to a rice meal.
Side dishes · 35 minutes to cook
Nutrition (per 333.5g serving): 58.5 kcal · protein 1.1g · carbohydrate 2g · fat 5.2g · 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: After soaking the eggplant, squeeze out enough water so the seasoning doesn’t get diluted and can soak in well.
Tips: Soaking time may vary depending on how thick the dried eggplant is, so check its texture as it softens.
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Ingredients (1 serving)
- Dried eggplant — 20 g
- Soy sauce — 1 tsp
- Perilla oil — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 300 ml