Spicy Sesame Gochujang Glazed Eggplant with Crunchy Peanut Slaw

Ingredients

• •2 medium eggplants, cut into 1/2-inch slices
• •3 tablespoons gochujang (Korean chili paste)
• •2 tablespoons soy sauce
• •2 tablespoons sesame oil
• •1 tablespoon rice vinegar
• •1 tablespoon honey or maple syrup
• •3 cloves garlic, minced
• •1 teaspoon freshly grated ginger
• •1 cup shredded red cabbage
• •1 cup shredded carrots
• •1/4 cup chopped fresh cilantro
• •1/4 cup peanuts, roughly chopped
• •2 tablespoons lime juice
• •1 teaspoon sesame seeds (optional, for garnish)
• •2 tablespoons vegetable oil (for cooking eggplant)

Instructions

1. 1

   In a small bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. Mix well to make the glaze.

2. 2

   Heat a large skillet over medium-high heat and add vegetable oil. Once hot, add the sliced eggplant in a single layer and cook for 3-4 minutes on each side, until golden brown and tender. You may need to cook the eggplant in batches.

3. 3

   Once the eggplant slices are cooked, reduce the heat to medium and brush the gochujang glaze generously onto each slice. Cook for an additional 2-3 minutes, ensuring the glaze caramelizes slightly but does not burn. Remove from heat.

4. 4

   In a large mixing bowl, combine the shredded red cabbage, shredded carrots, cilantro, chopped peanuts, lime juice, and a pinch of salt. Toss well to make the peanut slaw.

5. 5

   To serve, plate the glazed eggplant and top with the crunchy peanut slaw. Garnish with sesame seeds if desired.