Gochujang-Glazed Eggplant with Fried Scallions

cooking.nytimes.com

1 pound Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4- to 5-inch segments

1 teaspoon kosher salt

2 tablespoons gochujang

1 tablespoon soy sauce

2 packed teaspoons dark brown sugar

1 teaspoon toasted sesame oil

2 garlic cloves, finely grated

½ cup olive oil

4 scallions, trimmed, cut into 3-inch segments, then very thinly sliced lengthwise, white and green parts separated

Directions at cooking.nytimes.com

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