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 This recipe is divine!  Sticky red sauce cling to  the fried eggplant, caramelizes in the heat and the scallion oil makes the dish!  It's salty, spicy and sweet! Ingredients: 1 lb of Japanese eggplant halved lengthwise and cut into 4-5 inch pieces 1 tsp kosher salt 2 tablespoons gochujang 1 tablespoon soy sauce 2 packed teaspoons dark brown sugar 1 tsp toasted sesame oil 2 garlic cloves grated 1/2 cup olive oil 4 scallions, trimmed, cu into 3 inch segments then very thinly sliced lengthwise, white and green parts separated. Prep: Place the eggplant in a colander set inside a large bowl or the sink.  Sprinkle with the salt, toss to combine and let sit of 30 minutes to remove the moisture. Meanwhile, in a small bowl, add the gochjang, soy sauce, brown sugar, sesame oil and garlic.  Whisk to combine and set aside. To a large nonstick skillet, add the olive oil and the white parts of the scallions.  Turn the heat to medium and fry the scallions, stirring ...