Stir-Fried Eggplant with Doenjang recipe - ingredients, nutrition and when to eat it
A home-style side dish of tender eggplant infused with savory doenjang and fragrant garlic. Served with rice, it makes a light lunch or a lovely summer dinner.
Vegetables · 12 minutes to cook
Nutrition (per 287g serving): 127.7 kcal · protein 5.4g · carbohydrate 13.1g · fat 6.8g · sodium 928.1mg
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: Slice the eggplant about 1.5 cm thick, as very thin slices can easily fall apart.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and adjust the seasoning after stir-frying.
Tips: Let the dish sit for 2–3 minutes after cooking so the seasoning can soak further into the eggplant.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Onion — 30 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp