Seasoned Cooked Eggplant

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
½ cup green onion (chopped)

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.

Recipe By:

Chef Grant Sato

Prep + Cook Time:

20 mins

Serving Size:

6 servings

As featured in…

Jul. 31, 2024 Coupon Book