Gochujang-Glazed Eggplant With Fried Scallions
Published Sept. 30, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4- to 5-inch segments
- 1teaspoon kosher salt
- 2tablespoons gochujang
- 1tablespoon soy sauce
- 2packed teaspoons dark brown sugar
- 1teaspoon toasted sesame oil
- 2garlic cloves, finely grated
- ½cup olive oil
- 4scallions, trimmed, cut into 3-inch segments, then very thinly sliced lengthwise, white and green parts separated
Nutritional analysis per serving (6 servings)
177 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
- Step 2
Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
- Step 3
To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
- Step 4
Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
- Step 5
Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
- Step 6
After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
- Step 7
When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
- Step 8
Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
- Step 9
Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)
Private Notes
Comments
Brilliant recipe - the scallions are the star!!. I used a wok. You can do the scallions more simply by starting with the white parts and adding in the green as the whites just start to color. Putting a lid on the wok while cooking the eggplant makes sure they get nice and soft. We served with steamed Bok Choi with a white miso/lime dressing and white rice.
"Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture." excess moisture moisture sture ure re e .
I have never salted the thin style eggplants and they have never been bitter. I skipped this step and the result was still delicious.
Excellent as written. I also make it w tofu instead of eggplant- firm tofu cut into tiles, pressed a bit and dredged in cornstarch before frying until light brown in the scallion oil. Added a bit more soy sauce and some rice vinegar to sauce, probably varies w the gojujang. The scallions make it, also sprinkled w cilantro. Would be great w both tofu and eggplant at same time.
This is a wonderful dish. I soak eggplant in a bowl of salt (1 tsp) water for 15 minutes, then drain well and pat or air dry. Instead of frying, I spray or brush eggplant with olive oil and bake at 375F convection until brown. I cook scallions in just enough oil to float them in a 10” nonstick pan (scant ¼ cup) and have plenty leftover. Don’t skip the scallions, they make the dish (but use a splatter screen!).
Made this recipe exactly as written and it was gorgeous and heavenly delicious. Caution - 8 minutes might be too long for the scallion browning. I wasn't watching closely and mine burned to black in 5 minutes and I had to start them over (maybe I sliced them a little TOO thin?). Also, I like eggplant super tender and found that a few minutes more on each side was perfect for a nice soft texture (i used Japanese eggplants but some were thick in the center). Perfect spice-salt-sweet balance.