Simply eggplant in kimchi

There are days that simplicity is all that we wanted at home. In such days, I'd cook out a meal that is quick and easy, but not boring. One does not have to trade off enjoyment for simplicity.


Recipe: Eggplant in kimchi (for 1-2)


Ingredients:
- 1 small chinese eggplant
- 1 clove of garlic minced
- 2-3 tablespoon Korean kimchi
- 1 stalk spring onion, thinly sliced
- a few drop of sesame oil


Procedure:
Cut eggplant into 2" pieces, boil with kimchi and garlic in water enough to cover half the eggplant. Stir occasionally. After eggplant has softened, serve on dish. Sprinkle green onion and sesame oil on top. The spring onion is important. It adds a sparkle of crispy freshness to an otherwise dully spicy dish.