20 min
6
servings
Ingredients
1
cup
salad oil
1
lb
long eggplant
(partially peeled and cut into 1" thick rondelles)
3
clove
garlic
(grated)
1
tsp
fish sauce
1
Tbsp
soy sauce or tsuyu
1
Tbsp
honey
1
Tbsp
kochujang sauce or red chili flakes
2
Tbsp
sesame seed oil
1
Tbsp
crushed sesame seeds
1/2
cup
green onion
(chopped)
Prep Time:
10 min
Cooking Time:
10 min
Total Time:
20 min
Instructions
Place half of the oil in a sauté pan and turn the heat to the lowest temperature possible. Add in the eggplant and allow the eggplant to absorb all of the oil, flip them over, add in the remaining oil and cook them until soft to the touch.
While the eggplant is cooking, combine the garlic, fish sauce, soy sauce, honey, kochujang, sesame seed oil, crushed sesame seeds and green onion in a bowl and mix well. Place the cooked eggplant into the bowl with the sauce and mix well. Serve hot or at room temperature.
