Bulgogi Eggplant Recipes

STIR-FRY BULGOGI EGGPLANT

Steps:

• Combine soy sauce, Shaoxing rice wine, brown sugar, sesame oil, garlic powder and cayenne pepper to make sauce. Set aside.
• Slice eggplants lengthwise. First, cut it in half, then cut each half to 3 portions, cut each portion 2 to 3 slices. Cut eggplant when ready to fry so it doesn't turn brown.
• In a pan, heat oil over medium heat.
• Stir-fry cubed carrots for 3 to 4 minutes or until tender but crisp. Remove from pan.
• Add some oil, if needed. Toss-in eggplants once oil is heated. Fry eggplant in batches and don't overcrowd.
• Turn eggplant to brown all sides. Remove when tender with crisp edges.
• Continue frying until all eggplants are cooked.
• When last batch of eggplants are almost done, add poblano peppers and garlic. Stir fry for a minute.
• Add cooked eggplants and carrots. Mix.
• Pour sauce and simmer until reduced. Turn off heat.
• Toss-in green onion. Mix.
• Remove eggplant dish from pan and garnish with sesame seeds. Serve hot with white rice, fish, meat, chicken or poultry.

BULGOGI EGGPLANT

Steps:

• Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.
• While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.
• Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)
• Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.