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148 recipes found.

A premium creative dish featuring eggplant and shrimp with reduced oil absorption, cooked to a crisp net-like texture using a thin wheat flour batter, creating a stunning snowflake-like visual appeal.

A matured eggplant pickle with deep, refined flavor, made by grilling ginger to remove its sharpness and pairing it with fragrant perilla leaves.

Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.

A hearty vegan one-bowl meal featuring eggplant, tenderly steamed in the microwave, coated in starch, pan-fried until savory, and served with a refreshing lime sauce.

Soft grilled eggplant with its skin peeled, served with a special cheat-key sauce blending tangy lime juice and savory peanut butter.

This is a premium camping dish featuring tender, charcoal-grilled eggplant, crisply fried, and served with a luxurious garlic confit dressing and burrata cheese.

A modern take on ratatouille, assembled with vegetables, egg, and cheese on top of tomato sauce and quickly finished in the microwave.

A satisfying, no-meat version of Eo-hyang Gaji using tofu and sausage, enhanced with a spicy-sour sauce. This is Lee Yeon-bok's signature take on the dish.

Stuffed eggplant pockets filled with tender minced shrimp and deep-fried until crispy, then topped with a spicy-sour perilla seed sauce infused with the pungent flavor of huajiao oil, a premium Chinese dish.

A healthy Japanese-style dish featuring tender eggplant boiled instead of fried, topped with a sweet and savory pork-based starch sauce.

A gluten-free pasta featuring chewy fresh noodles made from Garussal (rice flour) instead of wheat, served with fried eggplant and tomato sauce.

A Chinese-style eggplant dish where minced meat is stuffed into eggplant slices, fried until crispy, and served with a special garlic sauce.