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Vegan Queso

Recipe:

Ingredients:

4 medium Japanese eggplants (about 1 1/2 pounds), stemmed, quartered lengthwise and cut into 2-inch pieces
Kosher salt
1/4 cup soy sauce
1/4 cup sugar
1 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon gochugaru
1 teaspoon distilled white vinegar
3 cloves garlic, grated
Freshly ground black pepper
2 tablespoons canola oil
1 teaspoon toasted sesame seeds
White rice, kimchi and lettuce, for serving

Instructions:

Season the eggplant with 1 tablespoon salt in a large bowl and let sit, tossing halfway, for 30 minutes.
Meanwhile, prepare the marinade by whisking together the soy sauce, sugar, mirin, sesame oil, gochugaru, vinegar, garlic and a few cracks of pepper in a small bowl.
Drain the eggplant over a colander and squeeze out any excess liquid. Pat dry with paper towels and air dry, uncovered, for 5 minutes.
Heat the canola oil in a large skillet over medium-high heat. Add the eggplant and sear until browned, 2 minutes per side. Pour the marinade into the skillet and cook, tossing the eggplant until the sauce is slightly reduced and thickened and the eggplant is glossy, 2 to 3 minutes. Sprinkle with the toasted sesame seeds and serve over rice with kimchi or your favorite side dish and lettuce of your choosing.

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