Grilled Eggplant and Tomato (Gaji Tomato Gui)

Photo: Korea Ministry of Food and Drug Safety

Grilled Eggplant and Tomato (Gaji Tomato Gui)

Name: Grilled Eggplant and Tomato (Gaji Tomato Gui)
Cuisine: South Korea
Ingredients: 80 g eggplant (80g); 10 g olive oil (10g); 0.5 g salt (0.5g); 40 g tomato (40g); 30 g mozzarella cheese (30g); 20 g Sauce: tomato sauce (20g); 40 g tomato (40g); 20 g Side: enoki mushrooms (20g); 0.02 g ground pepper (0.02g)

가지토마토구이

Side dish · Grilled

Side dishesCourse

165kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Grilled Eggplant and Tomato (Gaji Tomato Gui)

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

eggplant가지(80g)
80 g
olive oil올리브오일(10g)
10 g
salt소금(0.5g)
0.5 g
tomato토마토(40g)
40 g
mozzarella cheese모짜렐라치즈(30g)
30 g
Sauce: tomato sauce소스 : 토마토소스(20g)
20 g
tomato토마토(40g)
40 g
Side: enoki mushrooms곁들임 : 팽이버섯(20g)
20 g
ground pepper후춧가루(0.02g)
0.02 g

Nutrition per serving

165kcal

7.1gCarbs

5.4gProtein

12.7gFat

171.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the eggplant into long, flat pieces about 10 cm long.
Lightly oil a pan and lightly cook the sliced eggplant with salt.
Slice half of the tomato into flat rounds.
Chop the other half of the tomato into small pieces.
Mix the chopped tomato into the prepared tomato sauce and simmer it briefly until combined.
Top the grilled eggplant with the tomato and mozzarella cheese and grill in a pan. Separately, sprinkle the enoki mushrooms with pepper and lightly grill them, put them on a plate, and top with the simmered tomato sauce to finish.

💡 TipDishes made with mozzarella cheese taste mild and use less sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.