Keyword: asian, eggplant, gochujang, holiday side dish, vegan
Prep Time: 10minutes
Cook Time: 8minutes
Total Time: 18minutes
Author: Chef Abbie Gellman RD
1eggplant~1 pound, diced ½-inch
1tablespoonavocado or grapeseed oil
In a bowl, whisk together gochujang, vinegar, oil, and maple syrup. Add eggplant and mix well.
In a wok or high-sided skillet over medium-high heat, add oil then add eggplant mixture. Cook eggplant, tossing occasionally, until browned and crisp-tender, approximately 6 to 8 minutes. Serve immediately.