Korean BBQ Eggplant Tacos

• Vegan
• Gluten free

• Produce

  • 2 Cloves Garlic
  • 1 Piece Ginger
  • 1 Onion

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tsp Corn starch
  • 1/2 tsp Red pepper flakes
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Oil, Light
  • 1 tsp Sesame oil

• Liquids

  • 1/2 cup Water

Found on itdoesnttastelikechicken.com

Description

Ingredients

• For the Sauce:
• ½ Cup Water
• ¼ Cup Soy Sauce
• 2 Tablespoons Brown Sugar
• 2 Cloves of Garlic, minced
• 1 Piece of Ginger, minced
• 1 Teaspoon Sesame Oil
• 1 Teaspoon Corn Starch
• ½ Teaspoon Crushed Red Pepper Flakes
• For the Eggplant:
• 1 Tablespoon Light Oil (such as canola or vegetable oil)
• 1 Onion, sliced
• 1 Eggplant, cut into thick strips, skinned if you prefer.
• Sesame Seeds, Chopped Cilantro, and Sliced Green Onions for Garnish

Directions

• In a small bow, mix together all the sauce ingredients.
• Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the eggplant and the sauce. Cover and simmer until the eggplant is cooked, tender and most of the liquid is absorbed, about 10 minutes. If the eggplant is getting a little dry while it cooks, just splash in more water if needed.
• Serve over rice, quinoa, on top of rice noodles, alongside some naan, or even in a taco! Garnish with green onions, cilantro and sesame seeds.