I spent a year in Korea after Thailand and it was an awesome experience! One of the best things about it was the food I got to sample, and while on the road to learning the secrets of international cuisine, I found this recipe. Korean food is full of side dishes that compliment you meal, this particular dish is a great appetizer for any dinner and it takes no time to make. I think my Korean friends would be proud of me! This recipe comes from the Korean Kitchen book by Marks.
1 lb baby eggplants
4 cups of water; lightly salted
1 tbl soy sauce
1 tsp sesame oil
1 tsp toasted sesame seeds
1 garlic clove, crushed or diced
1/8 tsp pepper
1/4 tsp sugar
2 tbl chopped chives or scallions.
1 tbl chopped Cilantro
1. Make cross cuts almost to the stem so that you have 8 fingers. You want them still connected to the stem.
2. Bring the 4 cups of water to a boil with salt.
3. Drop eggplants in the boiling water for about 3-5 min until tender. DO NOT OVER COOK. Drain well.
4. Cut the stem off the eggplants so that the 8 fingers separate and set aside.
5. Mix together the soy sauce, sesame oil, sesame seeds, garlic, pepper and sugar. Toss the eggplant in the mix until coated.
6. Add the scallions or chives and the cilantro and serve.