Korean Bulgogi Stuffed Eggplant recipe - ingredients, nutrition and when to eat it
Eggplant halves stuffed with bulgogi and cheese, then baked until golden. Tender eggplant pairs with sweet-savory beef and rich, melty cheese for a satisfying…
Eggplant halves stuffed with bulgogi and cheese, then baked until golden. Tender eggplant pairs with sweet-savory beef and rich, melty cheese for a satisfying dish. It’s great for a summer evening or a simple weekend lunch.
World cuisine · 35 minutes to cook
Tips: Don’t scoop out too much of the eggplant flesh, or it may lose its shape as it bakes. Leave a little flesh around the edges.
Tips: If the bulgogi is already cooked, warm it in a pan for just 2–3 minutes before stuffing the eggplant.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Bulgogi — 100 g
- Mozzarella — 30 g
- Onion — 0.3 pc
- Garlic — 1 pc
- Olive oil — 1 tsp
- Ground black pepper — 1 pinch
- Toasted sesame seeds — 0.5 tsp