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By cooking.nytimes.com
Gochujang-Glazed Eggplant With Fried Scallions
Instructions
Cook:45min
Updated at: Mon, 23 Feb 2026 12:25:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
4
Low
Nutrition per serving
Calories315.5 kcal (16%)
Total Fat29.7 g (42%)
Carbs12.1 g (5%)
Sugars6.7 g (7%)
Protein1.9 g (4%)
Sodium738.8 mg (37%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundAsian eggplant
about, large, preferably Korean, or Chinese or Japanese, halved lengthwise and cut into 4- to 5-inch segments
1 teaspoonkosher salt
2 tablespoonsgochujang
1 tablespoonsoy sauce
2 teaspoonsdark brown sugar
1 teaspoontoasted sesame oil
2garlic cloves
finely grated
ยฝ cupolive oil
4scallions
trimmed, cut into 3-inch segments, then very thinly sliced lengthwise, white and green parts separated
Instructions
View on cooking.nytimes.com
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Notes
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Under 30 minutes
