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Makes 1 side dish
1 eggplant sliced vertically (see photo)
1 chili pepper
1 garlic clove
1 tbsp soy sauce
Oils & Vinegars
1 tbsp sesame oil
Prepare the steamer. Once ready steam the eggplant for 2 min.
Blend nectarine, chili pepper, garlic, soy sauce and sesame oil together until well combined. If the mixture is too thick, add a little bit more soy sauce.
Pour this mixture onto the eggplant and stir well. Be gentle, as eggplant can be pretty soft.
Eggplant texture resembles meat, so it’s awesome in the vegan version of the Kimchi Fajita!
Note that eggplants are in season and generally taste best during spring and summer time.
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