Boil soft and moist eggplant greens
I picked the branches of the garden. There are no ordinary crops from our garden. It's too thick, too thick, too thin, and I'm lazy to take out five bulky steamers, so I stir-fry or grill the eggplants instead of steaming them, and the seasoned eggplants are all steamed and soft and moist. Of course, my personal taste may be different, so I boiled it a little bit and seasoned it. It's delicious because it's soft and moist like seasoned eggplants.
2 serving
Within 15 minutes
배고픈엄마
Ingredients
  • Korean style soy sauce
    3TS
  • Sesame oil
    1.5TS
  • crushed garlic
    1/2TS
  • Sesame
    1TS
  • Branch
    3handful
Cooking Steps
STEP 1/11
The branches from the garden are thin and long. It's not a short, chubby eggplant sold at the mart.
STEP 2/11
I cut off the tip and tail of the washed eggplant and cut it into 4-5cm long pieces
STEP 3/11
And I cut it into four long quarters. This eggplant is thin, so I cut it like this, but the eggplant sold at the mart is about 1cm thick and then shred it
STEP 4/11
Pour water into the pot and simmer until the prepared eggplant is soaked enough. And since it's thick, add sliced eggplants.
STEP 5/11
Boil the eggplant over high heat while stirring evenly
STEP 6/11
And when the water boils again evenly, stir the branches evenly in the boiling water
STEP 7/11
And take out the eggplants.
STEP 8/11
Spread the boiled eggplant on a sieve and cool it down.
STEP 9/11
In a bowl, mix 3 tablespoons of soy sauce, 1+1/2 tablespoons of sesame oil, 1/2 tablespoons of minced garlic, and 1 tablespoon of ground sesame evenly.
STEP 10/11
And add 3 handfuls of boiled eggplant
STEP 11/11
And mix it well with the sauce.
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