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:

Braised Fish

• 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

1. Prepare eggplant: Slice eggplant into 1/2-inch rounds. Salt lightly and let sit for 15 minutes to draw out bitterness, then pat dry.
2. 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.
3. 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.
4. Add eggs: Beat eggs with chopped green onion and pepper. Pour the egg mixture evenly over the eggplant slices in the pan.
5. 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.
6. Serve: Let cool slightly before serving directly from the pan.

Korean Braised Eggplant

7. Prepare eggplant: Cut eggplant into 2-inch chunks. Salt and let drain for 15 minutes, then rinse and pat dry.
8. Make sauce: In a bowl, combine soy sauce, fish sauce, sugar, sesame oil, cooking wine, minced garlic, and pepper. Mix well.
9. 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.
10. 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.
11. 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.
12. 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

French Toast Muffins

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.

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