Korean BBQ Eggplant

Korean BBQ Eggplant

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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!

Ingredients:

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

Method:

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

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