Baked eggplants in Korean glaze

Ingredients:

• 4 eggplants
• 2 tablespoons gochujang paste (Korean red chili paste)
• 1 tsp. dark sesame oil

Preparation:

1. Halve 4-5 Japanese eggplants, lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 200°C (400°F) until tender, about 15 minutes.
2. In a bowl, combine 2 tablespoons each of soy sauce, gochujang paste, and honey, add 1 teaspoon each of dark sesame oil and minced garlic, and 1/2 teaspoon of coarse salt. Brush the eggplants with the glaze; bake until crisp, another 4 minutes. Brush with the remaining glaze; sprinkle with chopped green onions and sesame seeds.