Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
32
High
Nutrition per serving
Calories388.6 kcal (19%)
Total Fat11.4 g (16%)
Carbs68.7 g (26%)
Sugars45.1 g (50%)
Protein6.4 g (13%)
Sodium972.1 mg (49%)
Fiber14.4 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
1) Cut the eggplant lengthwise into slices. Then score the inside flesh with a knife in a criss-cross pattern.
Step 2
2) In a bowl, mix Korean soybean paste, mayo, plum syrum or rice vinegar, honey and crushed garlic.
Step 3
3) Gently brush the eggplant slices with the sauce.
Step 4
4) Heat a frying pan over medium heat. Add 5 tbsp neutral oil. Place the eggplant slices with the non-cut sides down. Cook for 2-3 minutes.
Step 5
5) Next, flip the eggplant over and cook for 2-3 minutes again. Flip one more time. Top off the slices with parmesan cheese and cook with a lid on the pan on for 3-4 minutes.
Step 6
6) Sprinkle some chopped scallion and enjoy ❤️
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