Stir-fried Eggplant

Name: Stir-fried Eggplant
Total time: 30 min
Yield: 840 g
Ingredients: red pepper powder 6 spoon; sesame oil 5 spoon; roasted sesame seeds 5 g; Sajo tuna sauce 15 g; soy sauce (jin ganjang) 30 ml; gochujang (Korean red pepper paste) 15 tablespoon; sunflower oil 15 g; green onion 30 g; fresh garlic 9 clove; fresh chili pepper (kwari chili) 30 g; king oyster mushroom 300 piece; fresh eggplant 380 piece

Cook 30 min Difficulty EASY 478 kcal

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Ingredients

Main ingredients

red pepper powder 2 spoon
sesame oil 0.5 spoon
roasted sesame seeds 5 g
Sajo tuna sauce 15 g
soy sauce (jin ganjang) 30 ml
gochujang (Korean red pepper paste) 1 tablespoon
sunflower oil 15 g
green onion 30 g
fresh garlic 3 clove
fresh chili pepper (kwari chili) 30 g
king oyster mushroom 3 piece
fresh eggplant 2 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 59.49 g 45%

Protein 20.76 g 16%

Fat 23.68 g 40%

Serving size 840g

Cooking steps

1

Slice the eggplant and green onion into bite-sized pieces.
2

Mince the garlic.
3

Add cooking oil to a pan and sauté the minced garlic.
4

Add the eggplant and green onion, then stir-fry.
5

Season with soy sauce, sugar, and sesame oil.
6

Sprinkle sesame seeds to finish.

Stir-fried Eggplant

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