Title: Aji Namul (Baby Eggplant)
Categories: Vegetables, Side dish, Korean
Yield: 6 Servings
4 sm Eggplants
4 c Salted water
1 tb Soy sauce
1 ts Sesame oil
1 ts Sesame seeds
1 cl Garlic; crushed
1/8 ts Pepper
1/4 ts Sugar
2 tb Chinese chives or
- green onions; chopped
Cut four crosscuts from the ends of the eggplants down to the stem
to form 8 fingers, still connected at the stem. Bring salted water
to a boil, and boil the eggplants about 5 minutes until tender, but
still firm. Drain well.
While eggplants are still warm, cut off the stem to release the
8 sections. Combine the soy sauce, sesame oil, sesame seeds,
garlic, pepper, and sugar. Add the eggplant strips and toss well.
Garnish with the chopped chives. Serve at room temperature.
