Juicy, steamy eggplant swimming in a spicy, sweet, rich sauce. This sauce tastes like it's been simmering for hours. It's a quick dish, but tickles all the senses. The eggplant and sesame are earthy, but also mouthwatering, and full of flavor.  I can't think of a better way to spice up a bowl of plain white rice.

Next level Korean Unagi Eggplant 

LET’S OH NA MI THIS! 💥

You will need:

• 4 large spring onions
• 1t sesame oil
• 2 medium eggplants, peeled
• 2T vegetable oil
• OH NA MI KIMCHI JANG SAUCE
• 1/4 cup OH NA MI kimchi jang
• 3T water
• 1T Gochujang
• 2T Soy sauce
• 3T Korean cooking wine or Mirin

To Serve:

• 1t white sesame seeds
• 1 mild red chilli, thinly sliced (optional)
• 3 sheets dried gim (seaweed)

Let’s GO! 💥

Heat a griddle pan. Add the spring onions and sesame oil to a bowl and toss to coat. Add the spring onions to the griddle pan and chargrill for a few minutes on both sides (until tender and charred). Set aside.

Steam the peeled aubergine for 20-25 minutes (until tender). Remove from the steamer, slice down the middle (but not all the way through) and butterfly the flesh open. Crosshatch with a sharp knife. Cut each eggplant into 4 equal pieces.

Heat the vegetable oil in a large pan over medium-high heat. Fry the eggplant slices for 2-3 minutes on each side (until evenly golden brown).

In a small bowl, whisk together the sauce ingredients. Drizzle the sauce over the fried eggplants (in the pan) and simmer for 2-3 minutes.

Serve sprinkled with sesame seeds, the chargrilled spring onions and the gim.

OH NA MI That’s good! 👌🏽