Dried Eggplant and Perilla Namul (3 Servings)

Rinse and soak dried eggplant in clean water for 60–90 minutes until soft.

Rinse twice, gently squeeze and cut into 5 cm pieces. Slice the onion and chop scallions.

Coat the eggplant with soy sauce and garlic and rest for 5 minutes.

Heat perilla oil over medium heat and sauté onion for about 2 minutes.

Add eggplant and 80 mL water, cover and cook about 5 minutes, stirring to prevent burning.

When fully tender and hot, turn off heat and stir in scallions and perilla powder.