Korean BBQ Eggplant
This is my favorite way to use my Korean BBQ sauce. It soaks into the eggplant so well and transports you savory heaven. It is A-MAAAAAYYY-ZZZHHHUUUUNNGG! So do it!
1/2 cup toasted sesame oil 1/4 cup aminos (or soy sauce) 1/4 cup rice wine vinegar 1/4-1/2 cup coconut sugar (or brown sugar or maple syrup) 2 cloves of garlic (crushed) 2 tbsps minced ginger 1 tbsp korean chili flakes (or hot chili oil or just plain chili flakes) 1 large eggplant
Preheat your oven to 375F. Cut up a large eggplant into chunks. Coat the chunks with Korean BBQ sauce and let sit for at least 20 minutes. Then toss it all into a baking dish. Bake it for 30 minutes, flipping it half way through