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We’re presenting this unique collection of the eggplant recipes popular on Vege is and W Table so far. From deopbap to side dishes, there’s no limit to the transformation of eggplant. Now it’s time to enjoy diverse dishes made out of eggplant, which is excellent for your health and diet. For the detailed recipe and items used in the video, please visit the W Table app! 🍆 Eggplant Deopbap [Ingredients] 2 eggplants, a ⅓ stalk of green onion, 1 stalk of small green onion (optional), 1 onion, some cooking oil, 2 bowls of cooked brown rice, some sesame seeds, salt to taste, a ⅔ cup of kelp stock [Ingredients for sauce] 1 tbsp of minced garlic, 1 tbsp of doenjang, 1.5 tbsp of soy sauce, 1 tbsp of Korean cooking wine, 1 tbsp of unrefined sugar, 1 tbsp of perilla oil, pepper to taste, ginger powder to taste (optional) 1. Slice the eggplants into 1cm-thick pieces, make scores on them, and sprinkle salt to taste. 2. Julienne the onion and cut the green onions into pieces. 3. Mix all the sauce ingredients in a bowl. 4. Roast the eggplant pieces in a heated pan with oil. (Roast them until they are fully cooked.) 5. In the same pan where the eggplant was cooked, stir-fry the onion and green onion, add the mixed sauce ingredients, and braise them with the kelp stock and water. 6. Ladle the deopbap sauce over the rice, place the roasted eggplant pieces, and sprinkle some sesame seeds and green onion pieces over them. 🍆 Marinated Grilled Eggplant [Ingredients] 3 Eggplant, 1 Red pepper, 2 stalks of small green onion [Ingredients for sauce] 1 tbsp of soy sauce, 1 tbsp of corn syrup, 1/2 tbsp of sugar, 1 tbsp of red pepper powder, 1 tsp of soy sauce(gukganjang), 1/2 tbsp of chopped green onion, 1tsp of minced garlic, 1/2 tbsp of sesame oil, pepper to taste 1. For eggplants, remove the tip and cut diagonally to make them nice and thick. 2. For red pepper, cut it into half, shake off the seeds, and then slice them finely. 3. Put oil into a heated pan with a kitchen towel and bake eggplants back and forth until they are golden 4. Mix eggplant, seasoning, red pepper, and chives evenly in a bowl. 5. Put all on a plate, sprinkle sesame seeds, and enjoy it. 🍆 Pickled Eggplant / Serves 4 / Easy / 30 min. [Ingredients] 3 eggplants, a piece of white part of green onion, some sesame seeds, 2 tablespoons of chopped thin green onion. (replaceable with regular green onion), 3 cups of cooking oil [Ingredients for soy sauce brine] 6 tablespoons of soy sauce, 2 cups of vegetable stock, 1 teaspoon of unrefined sugar, a half tablespoon of vinegar 1.Cut the washed eggplants into halves lengthways and score them. Cut the green onion into finger-length pieces. 2.Fry the green onion in the heated oil, so that the oil will be permeated with its scent. And then fry the eggplant for 10~15 seconds. 3.After resting the fried eggplants on a tray, place them on a paper towel to remove the excess oil. Mix all the ingredients for soy sauce brine in a bowl. 4.Place the eggplant and green onion in an airtight container and pour the soy sauce brine there. 5.Let the eggplant sit in the fridge for 1~2 days. Then, serve it with chopped green onions and sesame seeds sprinkled atop. (You can store this up to 2 weeks) 🍆Eggplant Galbi – Serves 4 – Easy – 30 min. [Ingredients] 5 eggplants, 5~6 king oyster mushrooms, 2 stalks of small green onion, a dash of sesame seeds, 4~5 soaked dried shiitake mushrooms, 3 tbsp of grapeseed oil [Ingredients for marinade] 6 tbsp of soy sauce, 1 cup of shiitake mushroom soaking water, 2 tbsp of sugar, 1 tbsp of corn syrup, 1 tbsp of Korean cooking wine, 1 tbsp of minced garlic, 2 tbsp of sesame oil, pepper to taste 1. Slice the eggplants into thick pieces, and score the one side of the eggplant slices in a diamond pattern. Cut the king oyster mushrooms into 4 pieces lengthwise. 2. Microwave the eggplant slices for 3 minutes. 3. Chop the soaked shiitake mushrooms. Chop the small green onions. Mix all the marinade ingredients and chopped mushrooms in a bowl. (tip. Soak 4~5 shiitake mushrooms with 2 cups of water for one day in advance.) 4. Place the king oyster mushrooms on the microwaved eggplant, and roll them. 5. Stack the rolls in a heat-resistant container. Pour the marinade on them and let sit for 30 minutes. (tip. Remove the marinade and pour it again in the meantime so that the rolls will be marinated well.) 6. Sprinkle the grapeseed oil over the eggplant slices, and roast them in a preheated oven at 200ºC for 40 minutes. (tip. Ovens have different heat outputs, so adjust the cooking time.) 7. Plate the eggplant galbi, and sprinkle the chopped green onion and sesame seed atop. Style a Dish. [ W TABLE ] APP : https://wcuisine.app.link/cvAAhDkwvX FACEBOOK : facebook.com/wtableofficial INSTAGRAM : @wtable_official @wtable_store EMAIL : [email protected] - Downloading and secondary editing of this video is prohibited. © 2022 by W TABLE. All rights are reserved.