Gochujang Glazed Eggplant with Crispy Shallots

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Slice the eggplants into 1-inch thick rounds. Toss them with 2 tablespoons of vegetable oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.

   ~5 min
3. 3

   Roast eggplant for 20-25 minutes, flipping halfway through, until tender and lightly browned.

   ~25 min
4. 4

   While the eggplant roasts, thinly slice the shallots. Heat the remaining 4 tablespoons of vegetable oil in a small saucepan over medium heat. Fry the shallots until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil.

   ~10 min
5. 5

   In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

   ~2 min
6. 6

   Once eggplant is tender, brush generously with the gochujang glaze. Return to the oven for another 5 minutes to let the glaze caramelize slightly.

   ~5 min
7. 7

   Serve the glazed eggplant topped with crispy shallots and a sprinkle of sesame seeds. Drizzle with a little reserved shallot-infused oil if desired.