Eggplant sauce is delicious and appetizing. Make a simple eggplant jam to comfort your stomach.

Tools/Ingredients

Eggplant (purple skin, long) (3 pieces)

Potatoes (2 pieces)

Doenjang 1 Bag

An appropriate amount of green onion leaves

1 green pepper

Steps/Methods

1/7 Step-by-step reading

Three purple eggplants and two potatoes. I like this purple, long eggplant, which tastes soft and has a pure taste. Wash and tear directly into pieces with your hands, and cut the potatoes into cubes.

2/7

Eggplants are good-tempered and can be oily or small. Add "oil" according to personal preference and heat over medium heat

3/7

Pour in the eggplant and stir-fry for a few times, add water, just coat the eggplant, and add bean paste. I used "Onion Mate", you can also use hot sauce, add it according to your personal preference

4/7

For about 10 minutes on medium heat, the eggplant and potatoes will be cooked, and the soup will be the best. It’s so good

5/7

Cut fresh green onion leaves into small sections and green pepper into shreds. I like the chewy feel of green onion leaves, so I cut them larger. I remember when I was eating in the countryside, the green onion leaves pinched from the vegetable garden were fresh and fragrant. I just tore them up with my hands and put them into the eggplant sauce. That was the real thing. So delicious!

6/7

Crush the eggplant and taste it for saltiness. The green onions are bland, so I added a tablespoon of salt and the eggplant sauce was bland and tasteless. Add onions and green peppers, mix well

7/7

I like the feeling of eating potatoes wrapped in eggplant puree, so I just crush half of the potatoes and leave half of them