Photo by James Ransom
Ingredients
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4
Asian eggplants, cut in half lengthwise and lightly salted to draw out any bitterness
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3 tablespoons
vegetable oil
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3
cloves of garlic, chopped fine
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4
scalllions, sliced thin
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2 tablespoons
toasted sesame seeds
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3 tablespoons
rice vinegar
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2 tablespoons
white soy sauce
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1 tablespoon
fish sauce
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3 tablespoons
sesame oil
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1 tablespoon
gochugaru, or Korean chili flakes
Directions
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Toss the split eggplants with vegetable oil until the cut surface is lightly dressed.
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Meanwhile, get a large cast-iron pan or grill very hot. Grill each side of the eggplant until browned (slight char is good!) and tender.
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Cool the eggplant and then cut into 1" pieces. Fold in garlic, scallions, vinegar, soy sauce, fish sauce, and sesame oil.
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Finish with gochugaru and sesame seeds. It is better to serve this the same day.
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