Korean Eggplant

I’m always looking for new ways to make eggplant, and this side dish I recently discovered in the cookbook Korean Home Cooking was so easy and flavorful I’ll definitely be making it regularly.

Slice a large eggplant in half the long way, cut each half into three long triangular wedges, then cut each of those wedges into two-inch long pieces.

Set your heaviest skillet over medium heat.  Once it’s hot, coat lightly with some veggie oil and place the eggplant wedges cut side down.

Being careful not to let them burn, cook for a couple of minutes until they’re charred on the bottom. Flip to the other cut side, cook for another minute, then turn the heat down to low and leave on the heat until they’re tender and cooked through…about two minutes. Set aside and let cool.

In a medium bowl, mix together two thinly sliced scallions, a small thinly sliced deseeded Fresno chili, a teaspoon of fish sauce, and two teaspoons each of minced garlic, toasted sesame seeds, and soy sauce.

Shred the eggplant pieces lengthwise with your fingers and toss together with the dressing…done! They’re as good at room temperature as they are chilled, and last for a few days in the fridge.