Colorful Chilled Eggplant with Korean Spicy Sauce

1. 1

   Cut the egg plant lengthwise into 6 pieces, then brush some oil (not listed) on the purple skin.

2. 2

   This will prevent discoloring while it cools.

3. 3

   Put the eggplant on a heatproof dish, wrap with plastic, and microwave at 600 W for 4 minutes (2 minutes per 100 g of eggplant).

4. 4

   Remove the plastic wrap and let cool to room temperature.

5. 5

   When cooled, chill in the refrigerator.

6. 6

   The all-purpose Korean sauce fromcan be stored, so if you make a lot, it's quite convenient.

7. 7

   Add the chopped ingredients to the Korean sauce.

8. 8

   When the eggplant has cooled, transfer it to a plate and then top with the sauce from Step 5 to finish.

* Per serving · 4 servings · Values may vary.