I made this for my diner and leftover I enjoyed it for my lunch next day and it was tasted even better.
so lets start making it. You need long purple eggplant for this.
2 purple eggplant
2 to 3 cloves of garlic chopped
1 green onion chopped
2 tbsp. soy sauce
1 tbsp. agave syrup, honey or sugar or maple syrup
1 tbsp. sesame oil
1 or 2 tsp. gochujang sauce
1 tsp. Korean red pepper powder or flakes
2 tsp. sesame seeds
Remove caps of eggplant. Depend upon the eggplant size, cut it in 3 inches long then cut into halves lengthwise.
Bring water to boil in a steamer pot.
Put all the cut eggplants skin side down on steamer.
Cover and steam for 5 minutes.
While its cooking combine, garlic, green onion, soy sauce, agave, sesame oil, gochujang , red pepper powder in a serving bowl.
When eggplant is done cooking, remove from steamer and cool it down for 5 minutes or till you can handle.
Once its cold cut eggplant in three pieces lengthwise.
Add it to the sauce mixture and mix gently with spoon not to break it. if you can handle the heat in your hand , use hand to mix it otherwise wear gloves and mix it.
Garnish with sesame seeds and serve with warm white rice.