Cribbed from here: https://cooking.nytimes.com/recipes/1021441-gochujang-glazed-eggplant-with-fried-scallions, with modifications.
Prepare some rice before anything else.
Cut into 3/4" cubes, and salt and drain for 30 minutes if you want (I don't)
1-3 lbs eggplant (2 large italian, several more Asian)
Mix in a small bowl
2t dark brown sugar (I use a bit less)
1T soy sauce
2 cloves grated garlic (I use 1.5t pre-chopped)
1t sesame oil
2T gochujang
a little water to make it mix nicely if needed
Heat over med-high heat
1/2 c olive (or vegetable) oil
in a small saucepan, and trim
4-8 scallions
cutting into lengthwise shreds, then into 3" pieces. Reserve a few green bits for garnish. Fry the white parts for 3 min; then add the remaining green parts for another three minutes. Remove with a slotted spoon to drain.
Heat a 10" skillet over med-high heat, and add about 1/4 of the oil. When it starts to smoke add half the eggplant, and fry until browned on one side (2 min); then toss and fry another sides. Add a bit more oil if needed. Do the same with the other half of the eggplant, and more oil. It's perfectly OK to cover while cooking to keep down the splatter.
Reduce heat to medium low. Add
the gochujang mix
a little water, if needed
and cook until eggplant is soft, and the gochujang starts to caramelize.
Garnish with the fried scallions and the reserved green scallion pieces, and serve over rice.
Nutrition (with 2 large eggplants)
46 oz eggplant 326 cal, 2.4g fat, 13g pro
1/2 c olive oil 130 cal/tbsp = 1040 cal 14g fat/tbsp = 112g
2 oz scallions = 18 cal, 0.2 g fat, 1g pro
2 tbsp gochujang 80 cal, 2g pro
2 tsp packed dark brown sugar = 34 cal
2 cloves garlic = 9 cal
Total for eggplant recipe
cal 1507 fat 16.4 g pro 16g
Per serving (4 servings)
cal 377 fat 4g pro 4g