sweat the eggplant: salt
it and then dry it off when
30 minutes pass
source, 4 servings
3 asian eggplants, wedged, sweated; 2 T gochujang+1 T tamari+2 T maple syrup+1 T sesame oil+2 t minced garlic; 1 bunch scallions sliced lengthwise, fried in olive oil until crispy; some greens left raw, kimchi
in hot oil after removing scallions, sear eggplants on each side until brown; deglaze with sauce, top with scallions & kimchi
haikuveg 