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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup kosher salt
- 2 Japanese eggplant (medium, cut lengthwise into quarters and then into 3 inch lengths)
- 2 Thai chilis
- 3 Tbsp. rice vinegar
- 2 Tbsp. sake
- 1 Tbsp. sugar
- 2 tsp. soy sauce
- 1 Tbsp. balsamic vinegar
- 1 1/4 tsp. cornstarch
- 3 Tbsp. vegetable oil (divided)
- 1 inch fresh ginger (piece, minced)
- 2 garlic cloves (minced)
- 3 scallions (sliced, green and white parts)
- 2 Tbsp. gochujang (Korean red pepper paste)
- 2 Tbsp. cilantro (chopped)
- sesame seeds (for garnish, optional)
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