Roasted Gochujang Eggplant (Savory Crème Brûlée Style)

Cut eggplants (2 large) in half lengthwise and score flesh in crosshatch pattern. Brush with olive oil (3 Tbsp) and season generously with salt (to taste). Roast cut-side up for 25-30 minutes until flesh is tender

Whisk together gochujang (2 Tbsp), maple syrup (2 Tbsp), soy sauce (1 Tbsp), rice vinegar (1 Tbsp), and sesame oil (1 Tbsp).

Add minced garlic (2 cloves) and ginger (1 tsp), and mix until smooth.

Remove eggplant from oven and let cool slightly. Brush flesh generously with gochujang glaze.

Mix brown sugar (2 Tbsp) with sesame seeds (1 Tbsp). Sprinkle sugar mixture evenly over glazed eggplant.

Use kitchen torch to caramelize sugar until golden and bubbling.

Let cool for 5 minutes to allow sugar to harden.

Sprinkle with flaky sea salt. Garnish with sliced green onions and cilantro.