Delicious Slow-Aging Eggplant Carpaccio

• 1 eggplant
• 3 tbsp olive oil
• juice of 1/2 lemon
• 1 tbsp allulose
• 1 tbsp Yeondusoon (Yondu Soon)
• 1 tbsp minced garlic
• 1 tbsp sesame seeds
• a little chopped parsley

Recipe 🍳

Cooking tips 💡

• If you want to retain the nutrients in the eggplant skin, you can cook it without peeling.
• It tastes better when eaten cold, so please refrigerate before serving.
• Any leftover dressing is delicious tossed with pasta or bean protein noodles.
• If you don't have Yeondusoon (Yondu Soon), you can substitute brewed soy sauce, tuna extract, or white soy sauce.

Recommended for 🙋

• ⭐those who value health.
• ⭐those who prefer simple cooking.
• ⭐those who enjoy vegetable dishes.