Grilled Eggplant with Perilla Oil recipe - ingredients, nutrition and when to eat it
Grilled Eggplant with Perilla Oil is a side dish made by slicing eggplant lengthwise, grilling it until tender and golden in perilla oil, then seasoning it…
Grilled Eggplant with Perilla Oil is a side dish made by slicing eggplant lengthwise, grilling it until tender and golden in perilla oil, then seasoning it with soy sauce. The moist texture of summer eggplant pairs well with the nutty aroma, making it a lovely addition to a meal.
Grilled & stir-fried · 15 minutes to cook
Nutrition (per 200.5g serving): 173.1 kcal · protein 2.7g · carbohydrate 8.4g · fat 14.7g · sodium 400mg
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: If you slice the eggplant too thin, it can turn mushy in the pan, so cut it into pieces about 1 cm thick.
Tips: If the pan gets dry, add 1 tablespoon of water to keep things moist instead of pouring in more perilla oil all at once.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Toasted sesame seeds — 0.5 tsp