Colorful Chilled Eggplant with Korean Spicy Sauce

• 2 Eggplants
• 1 clove Finely chopped garlic
• 1 thumb-sized piece Minced ginger
• 1/2 a stick Chopped Japanese leek (white part)
• 2 1/2 tbsp All-purpose Korean sauce (gochujang)
• 1 Green onion (leafy) cut into small pieces

1. Cut the egg plant lengthwise into 6 pieces, then brush some oil (not listed) on the purple skin.
2. This will prevent discoloring while it cools.
3. Put the eggplant on a heatproof dish, wrap with plastic, and microwave at 600 W for 4 minutes (2 minutes per 100 g of eggplant).
4. Remove the plastic wrap and let cool to room temperature.
5. When cooled, chill in the refrigerator.
6. The all-purpose Korean sauce fromcan be stored, so if you make a lot, it's quite convenient.
7. Add the chopped ingredients to the Korean sauce.
8. When the eggplant has cooled, transfer it to a plate and then top with the sauce from Step 5 to finish.

eggplants, garlic, ginger, korean sauce, green onion

Taken from cookpad.com/us/recipes/155351-colorful-chilled-eggplant-with-korean-spicy-sauce (may not work)