Transform humble eggplant into two incredible Korean-inspired dishes that showcase this versatile vegetable’s ability to absorb rich flavors while providing excellent nutrition. These recipes offer both a light egg-based frittata and a savory braised eggplant dish.
Ingredients
For Eggplant Frittata:
- 1 medium eggplant, sliced into rounds
- 1 green onion, chopped
- 2 eggs, beaten
- Tuna stock or vegetable broth
- Black pepper to taste
- Salt to taste
For Korean Braised Eggplant:
- 2 medium eggplants, cut into chunks
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2/3 to 1 tbsp sugar (adjust to taste)
- 1 tbsp sesame oil
- 1 tbsp cooking wine (rice wine or dry sherry)
- 1 tbsp minced garlic
- Black pepper to taste
- Sesame seeds for garnish
Instructions
Eggplant Frittata
- Prepare eggplant: Slice eggplant into 1/2-inch rounds. Salt lightly and let sit for 15 minutes to draw out bitterness, then pat dry.
- Cook eggplant: Heat oil in a large oven-safe skillet over medium heat. Arrange eggplant slices in a single layer and cook until golden brown on both sides, about 4-5 minutes per side.
- Add liquid: Pour tuna stock around the eggplant slices, being careful not to cover them completely. The stock should come about halfway up the eggplant.
- Add eggs: Beat eggs with chopped green onion and pepper. Pour the egg mixture evenly over the eggplant slices in the pan.
- Cook frittata: Cook on stovetop for 2-3 minutes until edges begin to set, then transfer to a preheated 350°F (175°C) oven for 8-10 minutes until eggs are fully set and golden.
- Serve: Let cool slightly before serving directly from the pan.
Korean Braised Eggplant
- Prepare eggplant: Cut eggplant into 2-inch chunks. Salt and let drain for 15 minutes, then rinse and pat dry.
- Make sauce: In a bowl, combine soy sauce, fish sauce, sugar, sesame oil, cooking wine, minced garlic, and pepper. Mix well.
- Cook eggplant: Heat oil in a large pan or wok over medium-high heat. Add eggplant chunks and stir-fry for 3-4 minutes until slightly softened.
- Braise: Pour the sauce over the eggplant and reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until eggplant is tender and has absorbed the flavors.
- Finish: Remove lid and cook for 2-3 more minutes to reduce any excess liquid. The eggplant should be glossy and well-coated with sauce.
- Garnish: Sprinkle with sesame seeds before serving.
Recipe Information
Prep Time: 25 minutes (including salting time)
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 as a side dish or 2 as a main course
Nutrition (per serving, combined dishes):
- Calories: 165
- Protein: 8g
- Carbs: 12g
- Fat: 10g
- Fiber: 6g
- Potassium: 345mg
Health Benefits
Eggplant provides significant nutritional benefits while being naturally low in calories and high in fiber. The purple skin contains nasunin, a potent antioxidant that helps protect cell membranes from damage and may support brain health. The fiber content aids digestion and helps maintain stable blood sugar levels. The Korean-style preparation with garlic, sesame oil, and fermented sauces adds anti-inflammatory compounds and beneficial nutrients. These cooking methods preserve the eggplant’s nutrients while creating satisfying dishes that can help with weight management and provide sustained energy.