Roasted Bulgogi Eggplant

INGREDIENTS

3 cups diced eggplant

1 cup diced bell pepper

1 tsp minced garlic

1 tsp olive oil

2 oz. Monsoon Kitchens® (MK) Bulgogi Marinade

2 tsp sliced scallions

DIRECTIONS

1. Heat olive oil in a sauté pan.
2. Add garlic and sauté.
3. Add eggplant and sauté.
4. Add Monsoon Kitchens® Bulgogi Marinade and bell peppers and reduce liquid by half.
5. Toss with scallions.
6. Serve hot with jasmine rice or noodles .