An old Korean side dish called gaji namul is made with eggplant. In this vegan version, soy sauce is used instead of fish sauce, and sesame oil, garlic, and Korean spices are mixed in to make it taste great.
Ingredients: 3 small eggplants. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon sesame seeds, toasted. 2 cloves garlic, minced. 1 tablespoon green onion, finely chopped. 1 teaspoon rice vinegar. 1 teaspoon maple syrup. 1 teaspoon gochugaru Korean red pepper flakes. Salt, to taste. Black pepper, to taste.
Instructions: Cut the eggplants into thin strips and steam them for about 10 minutes, or until they are soft. Put soy sauce, sesame oil, sesame seeds, green onion, peanut butter, maple syrup, gochugaru, salt, and black pepper in a bowl. Mix the ingredients together. Toss the eggplants gently with the sauce mix once they are done cooking until they are well covered. You can serve it warm or at room temperature. If you want, you can add extra sesame seeds and green onions on top.
