Bulgogi Style Eggplant

Ingredients

• ¼ medium onion, finely chopped (about ⅓ cup)
• 3 garlic cloves, finely chopped
• 1 scallion, chopped
• ¼ cup rice syrup or 2 Tbsp. sugar
• 1 Tbsp. soy sauce
• 2 tsp. gochugaru (coarse Korean hot pepper flakes)
• 1 tsp. toasted sesame oil
• 1 Tbsp. plus ½ tsp. kosher salt
• 1 lb. eggplants (preferably Korean)
• 1 Tbsp. vegetable oil
• 1 tsp. toasted sesame seeds

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