Korean eggplant salad with sesame seeds

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 spring onion(s)
• 1 tbsp sugar
• 1 tbsp sesame oil
• 3 tbsp soy sauce, light
• 2 cloves garlic, finely diced
• 2 tbsp rice vinegar
• 2 tbsp sesame seeds
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Khajinamul

Cut the unpeeled eggplants lengthwise into strips. The edges should be approximately 3 centimeters long. Steam the strips in a steamer over salted water for about 15 minutes until soft. Let cool, peel off the skin, and shred the eggplant flesh. Toast the sesame seeds in a pan without oil and crush them in a mortar. Slice the spring onion into thin rings. Combine the sesame seeds with sugar, sesame oil, soy sauce, rice vinegar, and diced garlic to make a vinaigrette and toss with the eggplant strips. Serve cold.