How to make an easy, vegetable side dish in 10 minutes or less.
Lately, I’ve been pairing this quick and easy vegetable side dish with my rice meals—it’s become my go-to whenever I need a simple, flavorful veggie on the table. I always need some greens with my rice, and this dish hits the spot every time.
The idea comes from Korean banchan, where vegetables are often cooked first—blanched, stir-fried, or steamed—and then seasoned to perfection.
Today, I made it with tender eggplants, but I’ve also tried it with other leafy greens like Kai Lan, Chye Sim, and Bok Choy, each giving the dish a slightly different but equally delicious twist. If using other vegetables, make sure to adjust the cook times.
Sesame Soy Sauce Eggplant
2
servings5
minutes5
minutesKeep the screen of your device on
Ingredients
1 Eggplant, cut into strips
1 Clove Chopped Garlic
1 tbsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp Chilli Flakes (optional)
Garnish with sprinkle of Sesame Seeds
Directions
- Cut eggplants into strips. Steam for 8-10 minutes, or until eggplants are soft and tender. You can also fry the eggplants.
- In a bowl, add garlic, light soy sauce, sesame oil, and chilli flakes, if using.
- Add cooked eggplants to bowl with seasoning and mix through.
- Garnish with sesame seeds and eat!
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