Korean Eggplant Muchim Banchan

Ingredients

• 3 whole Eggplant
• 1 stalk Green onion (size of your forearm)
• 1 Tablespoon Soy sauce
• 1/2 Tablespoon Minced garlic
• 1/2 Tablespoon Sesame seeds
• 1 Tablespoon Sesame oil

Instructions

1. 1

   --- Eggplant Muchim ---

2. 2

   Cut the top off each eggplant. Then split the eggplant in half.

3. 3

   Put water into a large pot. Bring up to a boil. Place the eggplant halves into a steaming basket and place over the water. Close the lid and steam for 3 minutes. After 3 minutes, take them out.

4. 4

   Place the steamed eggplant into a kitchen towel. Give a good squeeze - squeeze out majority of the water.

5. 5

   Then place the eggplant pieces into a mixing bowl. Pour in all of the listed ingredients under Eggplant Muchim Seasoning: Soy Sauce (1 Tablespoon), Minced Garlic (1/2 Tablespoon), Sesame Seeds (1/2 Tablespoon) & Sesame Oil (1 Tablespoon)

6. 6

   Thoroughly mix the marinade into the eggplant pieces.

7. 7

   Finally, chop up the green onion and garnish over the eggplant banchan. Give one final mix.