Spicy and Sweet Glazed Eggplant with Crispy Green Onions

Total Cooking Time: Approximately 45 minutes
Serves: 4-6

Flavor Profile:

Inspired by Korean cuisine, this dish features large slices of eggplant seared to perfection, topped with a sweet and spicy gochujang-based sauce. The highlight is the crispy green onions, which infuse their flavor into the cooking oil, adding a unique depth to the dish. This makes a delightful side dish with its balance of saltiness, spice, and sweetness, perfect alongside a serving of steamed white rice.


  • 1 lb Asian eggplant (Korean, Chinese, or Japanese variety), cut into 4-5 inch pieces
  • 1 tsp kosher salt
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 2 tsp dark brown sugar, packed
  • 1 tsp toasted sesame oil
  • 2 garlic cloves, finely minced
  • ½ cup olive oil
  • 4 green onions, chopped into 3-inch pieces and thinly sliced lengthwise (keep white and green parts separate)


  1. Preparation of Eggplant:
    • Place eggplant pieces in a colander over a bowl or sink. Sprinkle with salt, toss, and let sit for 30 minutes to draw out moisture.
  2. Making the Sauce:
    • In a small bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, and minced garlic. Set aside.
  3. Frying the Green Onions:
    • Heat olive oil in a large nonstick skillet. Add the white parts of the green onions and fry until crispy (about 8 minutes). Transfer to a paper towel with a slotted spoon.
    • Fry the green parts until crispy (about 3-5 minutes). Transfer to a paper towel.
  4. Cooking the Eggplant:
    • Pat dry the eggplant pieces. Heat 2 tbsp of the flavored oil in the skillet over medium-high heat. Fry half the eggplant until browned (2-3 minutes per side). Repeat with the remaining eggplant, adding more oil as needed.
  5. Glazing the Eggplant:
    • Return all the eggplant to the skillet. Lower heat to medium-low and add the gochujang sauce. Toss to coat evenly and cook until the sauce caramelizes (about 1 minute).
  6. Serving:
    • Arrange the eggplants on a platter. Garnish with the crispy green onions. Serve hot.

This dish can be stored in the fridge for 3-5 days and is delicious cold or at room temperature.