Korean-Inspired Eggplant with Sesame Soy Sauce

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This Korean-inspired eggplant side combines tender browned eggplant with carrot, bell pepper, garlic and a tangy sesame soy dressing. The source calls for peeling and salting the eggplant, but for a quicker method this version keeps the skin on and cooks the pieces until fully tender. Use a wide pan so the vegetables sear instead of steaming. The sesame oil is divided between cooking and finishing to preserve its aroma. Whisk soy sauce, rice vinegar, sugar and garlic in a small bowl. Heat neutral oil and half the sesame oil in a wide skillet over medium-high. Add eggplant in batches and cook 6 to 8 minutes until browned and tender. Add carrot and bell pepper; stir-fry 3 to 4 minutes until just softened.

Recipe card

Korean-Inspired Eggplant with Sesame Soy Sauce

Tender eggplant and vegetables tossed with garlic, sesame, soy and vinegar.

Prep 20 minCook 18 minTotal 38 minYield 4 side servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, measuring tools and a suitable pan or pot

Ingredients

2 whole medium eggplants, cut into 2-cm pieces 1 whole medium carrot, julienned 1 whole red bell pepper, sliced 2 whole garlic cloves, minced 1 tbsp neutral oil 1 tbsp sesame oil, divided 2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp sugar 1 tbsp sesame seeds 1 tbsp sliced scallions

Instructions

1. Mix sauce

   Whisk soy sauce, rice vinegar, sugar and garlic in a small bowl.

2. Brown eggplant

   Heat neutral oil and half the sesame oil in a wide skillet over medium-high. Add eggplant in batches and cook 6 to 8 minutes until browned and tender.

3. Cook vegetables

   Add carrot and bell pepper; stir-fry 3 to 4 minutes until just softened.

4. Season

   Pour sauce into pan and toss vegetables for 1 to 2 minutes until coated and sizzling.

5. Finish

   Remove from heat. Drizzle with remaining sesame oil and top with sesame seeds and scallions.

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How to tell when it is ready

Remove from heat. Drizzle with remaining sesame oil and top with sesame seeds and scallions.

Tips

• Whisk soy sauce, rice vinegar, sugar and garlic in a small bowl.
• Heat neutral oil and half the sesame oil in a wide skillet over medium-high.
• Add carrot and bell pepper.
• Pour sauce into pan and toss vegetables for 1 to 2 minutes until coated and sizzling.

Troubleshooting

• If eggplant absorbs oil, add a splash of water and cover briefly.
• If sauce is too sharp, balance with a pinch of sugar.

Substitutions

• Use tamari in place of soy sauce.
• Use rice vinegar or apple cider vinegar.

Variations

• Add grated ginger to the sauce.
• Use a pinch of chilli flakes.

Serving suggestions

• Serve warm as a side dish.
• Add steamed rice for a light meal.
• Top with scallions.
• Offer extra chilli at the table.

Make ahead

Prepare and measure the ingredients in advance. Refrigerate leftovers up to 3 days. Serve chilled or reheat briefly in a skillet.

Storage

Refrigerate leftovers up to 3 days. Serve chilled or reheat briefly in a skillet.

Food safety

Use a clean spoon when tasting the sauce and check soy sauce labels for allergens.

Frequently asked questions

Should I peel eggplant before cooking?

Peeling is optional. Leaving the skin on helps the pieces hold their shape as they soften.

How should I store korean-inspired eggplant with sesame soy sauce?

Refrigerate leftovers up to 3 days. Serve chilled or reheat briefly in a skillet.

Serve warm as a side dish. Refrigerate leftovers up to 3 days. Serve chilled or reheat briefly in a skillet.