Roasted Miso & Gochujang Eggplant

Preparation

Make the pickled shallots: Place shallots in a medium heatproof bowl. Bring vinegar, sugar, salt, and 60 ml water to a boil in a HexClad Hybrid 1 Qt Pot over medium-high heat, stirring until sugar and salt are dissolved. Pour boiling vinegar mixture over shallots and stir to combine. Refrigerate covered overnight or for up to 1 week.

Make the Miso-Gochujang Spread: Combine miso, gochujang, honey, sake, and mirin in a HexClad Hybrid 2 Qt Pot. Bring to a boil over medium-high heat, stirring and scraping bottom and sides of pan to prevent burning, until thickened to a paste, 5 to 7 minutes. Remove from the heat and let cool.

Make the eggplant: Preheat oven to broil with a rack in the upper third. In a HexClad 7 Qt Hybrid Deep Sauté Pan, heat the oil to 165° C. Working in 2 batches, fry eggplant, turning once, until golden brown and knife tender, about 5 to 7 minutes. Transfer eggplant to a wire rack set over a baking sheet.

Lightly brush tops of fried eggplant with sesame oil, then spread the miso-gochujang spread on top. Broil in the oven, watching carefully, until the top is caramelized, about 1 to 2 minutes. Garnish with the pickled shallot, sesame seeds, perilla or shiso leaves, and scallion and serve.