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#shorts #easyrecipe #recipe
CHILI MARINATED EGGPLANT
2lbs Japanese eggplant (7-9 medium)
1 cup onion (large pieces)

1/4c garlic (sliced)
2tbs ginger (sliced)
2tbs lemongrass (soft parts)
1 scallion (green + white)
1tbs thai chili
3tbs gochujang
1.5tbs miso
2c rice vinegar
1/2c sugar
2tbs mustard powder (chinese hot)
3tbs soy sauce
1tbs fish sauce

Splash of sesame oil
Peanuts/Mint/cilantro garnish

- Saute the garlic, ginger, lemongrass and scallions for 1 minute
- Add everything else (except the eggplant and onions) and reduce by 1/3rd and cool down
- Fry the eggplant/onions for 30 seconds at 375 then toss into the liquid to marinate for at least 30 minutes.

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