Crispy Stuffed Eggplant (Gaji Sobagi)
A Delicious Recipe for Stuffed Eggplant, Combining Chewy Eggplant and Crisp Vegetables
Enjoy a healthy breakfast with fresh vegetables picked straight from the garden! Today, I decided to make a special ‘Gaji Sobagi’ using an eggplant from the fridge. It’s visually appealing and offers a delightful crunchy texture, much like cucumber kimchi (oi sobagi), but with eggplant! By stuffing the slit eggplants with a carefully prepared filling, you create a delicious side dish where the chewy eggplant harmonizes wonderfully with the crisp vegetables. Try this easy-to-make stuffed eggplant recipe to awaken your appetite!
Stuffed Eggplant Ingredients- 1 eggplant
- A little bell pepper (various colors)
- A little fresh chives
- 1/4 onion
- 1 Tbsp rock salt
Filling Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 1 Tbsp anchovy sauce (or other fish sauce/salt)
- 1 Tbsp chopped scallions
- 0.5 Tbsp sugar
- A pinch of toasted sesame seeds (optional)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 1 Tbsp anchovy sauce (or other fish sauce/salt)
- 1 Tbsp chopped scallions
- 0.5 Tbsp sugar
- A pinch of toasted sesame seeds (optional)
Cooking Instructions
Step 1
Let’s prepare the simple ingredients for stuffed eggplant! Today, I’m going to use up some leftover vegetables. I’ll use the one remaining eggplant from the fridge as the main ingredient, along with colorful bell peppers, fresh chives, and sweet onion. It’s a shame I only have one eggplant, but I’ll make it with all my heart!
Step 2
Prepare to stuff the eggplant by making slits. To prevent cutting all the way through, place tongs or chopsticks under the eggplant before making cuts. Make slits about 0.7 cm apart. Making two deep slits and then cutting fully on the third makes it easy to separate and eat. The first time, I made four slits, which looked beautiful but required further cutting to serve. Adjust the number of slits based on your preference.
Step 3
Sprinkle a generous amount of rock salt into each slit of the eggplant and let it brine for at least 10 minutes. This process draws out moisture, ensuring a crisp texture.
Step 4
While the eggplant is brining, prepare the vegetables for the filling. Wash the chives, onion, and bell pepper thoroughly and mince them finely. The finer the vegetables are minced, the more evenly the filling will distribute in the eggplant, and the better the texture will be.
Step 5
Add the finely minced vegetables to a bowl, along with the gochugaru for a touch of spiciness and minced garlic for added flavor. Mix well to combine the seasoning ingredients.
Step 6
Add the anchovy sauce for umami and a pinch of toasted sesame seeds for a nutty aroma. If you don’t have anchovy sauce, soy sauce or salt can be used as a substitute. Finally, add a small amount of sugar to balance the flavors.
Step 7
Combine all the prepared seasoning ingredients and gently mix to create the delicious filling. Avoid overmixing, as this can make the vegetables mushy; mix just enough to combine the ingredients.
Step 8
Rinse the brined eggplant lightly under cold running water to remove excess salt. Then, gently press the eggplant between your palms to squeeze out as much water as possible. Excess water can prevent the filling from adhering well and make the final dish taste bland.
Step 9
Carefully open the slits of the drained eggplant and use a spoon to gently fill each pocket with the prepared stuffing. Ensure you fill the gaps evenly for a more appealing presentation.
Step 10
Your delicious stuffed eggplant, or ‘Gaji Kimchi’, is complete! Because it’s only lightly brined, the chewy texture of the eggplant combined with the crispness of the vegetable filling makes for an incredibly tasty side dish. It’s also visually appealing, making it perfect for guests.
Step 11
While it’s delicious right away, letting it sit at room temperature for about a day and then chilling it in the refrigerator will allow the flavors to deepen and become even more delightful. Enjoy a healthy and delicious meal with this cool and crisp stuffed eggplant!
