Gochujang-Glazed Eggplant With Fried Scallions
45 min4 to 6 servings
Tender pan-fried Asian eggplant glazed with spicy gochujang, topped with crispy fried scallions and fresh scallion greens.
| 450 g Asian eggplant (about 3 large), cut into 4–5 inch segments | Salt eggplant, rest 30 min | Combine, glaze 1 min, plate & garnish |
| 1 tsp kosher salt | ||
| 2 tbsp gochujang | Whisk gochujang glaze | |
| 1 tbsp soy sauce | ||
| 2 packed tsp dark brown sugar | ||
| 1 tsp toasted sesame oil | ||
| 2 garlic cloves, finely grated | ||
| 120 ml olive oil | Fry scallion whites until crispy, 8 min | |
| 4 scallions, trimmed, white parts cut into 3-inch segments, then very thinly sliced lengthwise | ||
| 4 scallion green parts, cut into 3-inch segments, then very thinly sliced lengthwise (some reserved raw for garnish) | Fry scallion greens until crispy, 3–5 min | |
| 60 ml reserved scallion oil (from frying) | Dry eggplant, fry batch 1 cut-side down, 2–3 min per side | |
| ½ of the salted eggplant (first batch) | ||
| ½ of the salted eggplant (second batch) | Fry eggplant batch 2, 2–3 min per side | |
| reserved raw scallion greens for garnish |
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