Eggplant + fries = heaven

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: sticky spicy eggplant fries.

We love Korean cuisine (and chefs), and luckily the products you need to cook Korean yourself are becoming easier to find. Ever tried kimchi on your toast? Unbelievably delicious. But these eggplant ‘fries’ are also amazing: sticky and spicy and still healthy.

This recipe comes from Maangchi’s Big Book of Korean Cooking, which you can order at your bookstore or online. Maangchi is a Korean-American home cook and internet sensation who may not be mega famous here, but when The New York Times describes someone as ‘YouTube’s Julia Child of Korean cooking’, you can be sure it's good!

How to make Korean marinated eggplant ‘fries’

1. In a medium bowl, mix onion, garlic, green onion, rice syrup (or sugar), soy sauce, gochugaru, sesame oil, and 1/2 tsp of salt well together.
2. Cut the eggplants into pieces about 8 centimeters wide and slice the pieces into strips (fries).
3. Place them in a large bowl and sprinkle the remaining salt over them.
4. Toss well with your hands until all the eggplant is coated with salt.
5. Let sit for 20 minutes while tossing occasionally.
6. Drain the eggplant in a colander.
7. Take a handful of eggplant, squeeze out the excess moisture, and return it to the large bowl.
8. Add the marinade and mix well.
9. Cover and refrigerate for half an hour.
   Heat the oil over high (three-quarters as high as possible) heat in a large frying pan and make sure the oil is around the entire inside.
10. Scoop the eggplant into the pan, in a single layer.
11. Let cook for a few minutes until the bottom is lightly colored. Flip with a spatula or kitchen tongs and cook the other side until lightly browned.
12. Lower the heat slightly to medium-high and continue cooking while pressing the eggplant in the pan and flipping occasionally.
13. Do this for about 6 minutes until the eggplant is cooked through and the liquid marinade is absorbed or evaporated.
14. Place on a plate or platter and sprinkle sesame seeds over it. If you can stay away from it for a moment, let it cool for even better absorbed flavors (you can eat this cold).
15. Incredibly delicious with white rice.