Let’s Get This Show On The Road Eggplant with Kimchi

Good for Baby, Good for Mama

Let’s Get This Show On The Road Eggplant with Kimchi


C = cup
t = teaspoon


  • 1 eggplant

  • 1 inch piece fresh ginger

  • ¼ C extra-virgin olive oil

  • kosher salt, for seasoning

  • 2 cloves garlic

  • 1 C kimchi

  • 1 t toasted sesame oil

  • 1 small handful fresh cilantro

  • 1 small handful fresh basil


  1. Thoroughly wash 1 eggplant and a 1-inch piece of fresh ginger under cool, running, drinkable water. Cut the eggplant into approximately 1½-inch pieces. Peel the ginger with a spoon; finely chop and set aside. 

  2. In a large skillet over medium high heat, add ¼ cup of extra-virgin olive oil. Once the oil is hot, add the eggplant. Try to ensure all the cut sides are touching the hot pan. 

  3. Cook for 5-7 minutes until the eggplant has a nice golden color. Season the eggplant liberally with kosher salt (eggplant needs a lot of salt!). Flip all the eggplant pieces over and cook for another 2 minutes until all the pieces are golden and soft. 

  4. Turn off the heat and add the reserved ginger and 2 cloves of finely chopped garlic. Toss everything together using the residual heat to cook the ginger and garlic a little bit, about 30 seconds.

  5. Stir in 1 cup of roughly chopped kimchi (including some liquid), and 1 teaspoon of toasted sesame oil. Transfer to a bowl or platter immediately.

  6. Thoroughly wash a small handful of fresh cilantro and a small handful of fresh basil under cool, running, drinkable water. Chop and scatter the herbs over the dish. Eat up, Mama!

Recipe By

Olivia Mack McCool
of Liv in the Moment

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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