These Taiwanese Sesame Noodles With Eggplant Bulgogi may make you want to give eggplant a second chance if you've never liked eggplant!

For the Sesame Sauce

2 tbsp sesame paste

2 tbsp liquid aminos

2 tbsp coconut aminos

1/2 lime juice

1 tsp toasted sesame oil

2 teaspoons honey or agave

2 tsp grated ginger

5 cloves garlic, minced

3 stalks scallions? Chopped

1/3 cup hot water (from cooking noodles)

1 pinch of salt, to taste

For the Eggplant Bulgogi

1 medium onion, finely chopped

3 garlic cloves, finely chopped

2 scallions chopped

2 tbsp honey or agave

1 tbsp soy sauce

1 tsp sesame seed oil

2 tbsp rice flour (or cornstarch) *optional1/2 tsp salt

1lb. eggplants (preferably Korean)

For the Eggplant Bulgogi

1. Add all of your ingredients to a bowl (except the eggplant) to make a marinade

2. Cut your Eggplant into strips (about 2 inches long by 1/4 inch thick)

3. Put eggplant strips in a large bowl and add 1 Tbsp. salt. Toss well until all the eggplant is salted. Let them sit, tossing every 5 minutes, for 20 minutes.

4. Drain the eggplant and discard the liquid. Take handfuls of the eggplant and squeeze it tightly to remove the excess liquid, then return all of it to a large bowl.

5 Add the marinade to a bowl with the eggplant and mix everything together well. Cover and chill 30 minutes.

6. To a pan on medium heat, add a bit of grapeseed oil and add marinated eggplant and spread evenly in the skillet. Leave to sear for a few minutes, until the bottom is browned. Flip and cook until other side is lightly browned, 2–3 minutes.

7.Reduce heat to medium and continue to cook, pressing eggplant into pan and turning from time to time, until they are cooked through and glazed and any excess marinade has evaporated, 5–6 minutes.

For the noodles

1. Cook your noodles according to the directions on the package

2. In a pan, add all of your ingredients for the sesame sauce and cook for a few minutes. Salt to taste.

3. Once your sauce comes together, add your noodles and mix until well incorporated.

4. Plate your noodles and finally add your eggplant and garnish with scallions and sesame seeds!