45 minutes
A delicious and easy-to-make dish featuring Asian eggplants glazed in a sweet and spicy gochujang sauce, topped with crispy fried scallions.
Asian Eggplant, halved lengthwise and cut into segments
0 lb
teaspoons
tablespoons
tablespoons
Dark Brown Sugar, packed
teaspoons
teaspoons
Garlic Clove, finely grated
each
cups
Scallions, trimmed, cut into segments and then thinly sliced lengthwise
each
1. Prepare and Salt Eggplant
Sprinkle the Asian eggplant segments with kosher salt and place them in a colander to rest and release moisture for about 30 minutes.
2. Make Gochujang Sauce
Combine gochujang, soy sauce, dark brown sugar, toasted sesame oil, and finely grated garlic cloves in a bowl.
3. Fry White Scallion Parts
Heat olive oil in a skillet and fry the white parts of the scallions until crispy, about 8 minutes, then remove and set aside.
4. Fry Green Scallion Parts
In the same oil, fry the green parts of the scallions until crispy, about 3-5 minutes, then remove and set aside.
5. Cook Eggplant
Pat the eggplant dry and fry in scallion-infused oil until browned and tender, about 2-3 minutes per side.
6. Glaze Eggplant with Gochujang Sauce
Pour the gochujang sauce over the eggplant in the skillet and toss to coat, let it sizzle for about a minute.
7. Serve
Plate the glazed eggplant and top with the crispy white and green scallions.
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