Work has been busier than usual which means finding ways to have quick meals on weeknights. Our home becomes messier and messier on the weekdays and on Sunday I go through a day of cleaning and cooking. So, I’ve been on a streak of making Korean side dishes (banchan) on Sunday’s to make dinners on the weekday easier. I’m also trying to incorporate a bit more vegetables into our daily meals and this eggplant dish is a perfect addition to the dinner table!
Slightly sweet, more salty and a just a bit of a spicy hint with soft and chewy strips of eggplant and mushrooms is a super delicious combination! What makes it even better is that it takes no more than 10 minutes to put this side dish together. You just grill the eggplants to evaporate the excess water from the eggplants, stirfry the mushrooms and mix it all in with the delicious sauce. It has a fairly strong flavor so it pairs very well with a mild soup or just a bowl of white rice and egg.