Bulgogi-Style Eggplant

Sweet and fiery, this side dish gives eggplant an addictive burn. 1⁄4 medium onion, finely chopped (about 1⁄3 cup)

3 garlic cloves, finely chopped 1 scallion, chopped 1⁄4 cup rice syrup or 2 tablespoons sugar 1 tablespoon soy sauce 2 teaspoons gochugaru (coarse Korean hot pepper flakes, see Note)

1 teaspoon toasted sesame oil 1 tablespoon plus 1⁄2 teaspoon

kosher salt

1 pound eggplants (preferably

Korean)

1 tablespoon vegetable oil 1 teaspoon toasted sesame

seeds

Instructions: Mix onion, garlic, scallion, rice syrup, soy sauce, gochugaru, sesame oil and 1⁄2 teaspoon salt in a medium bowl until well combined.

Cut eggplants crosswise at 3- to 4-inch intervals, then slice those pieces into strips 1⁄2-inch wide by

1⁄4-inch thick. Put eggplant strips in a large bowl and add 1 tablespoon salt. Toss well by hand until all the eggplant is salted. Let sit, tossing every 5 minutes, for 20 minutes.

Drain the eggplant and discard the liquid. Take up handfuls of eggplant and squeeze tightly to remove excess liquid, then return to large bowl. Add the marinade to bowl with eggplant and mix together well. Cover and chill for 30 minutes.

Heat the oil in a large, heavy skillet over medium-high heat and swirl to coat the pan evenly. Add the marinated eggplant and spread it evenly in the skillet. Leave it to sear for a few minutes, until the bottom is lightly colored. Turn with a spatula or tongs and cook until the other side is lightly browned, 2-3 minutes. Reduce heat to medium and continue to cook, pressing the eggplant into the pan and turning it from time to time, until the eggplant is cooked through and glazed and any excess marinade has evaporated, 5-6 minutes.

Transfer the eggplant to a plate and sprinkle with sesame seeds. Serve hot or cold. The dish can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Note: You can substitute red pepper flakes, but they will be much spicier, so use just 1 teaspoon. Makes 4 servings From bonappetit.com