Gochujang Glazed Eggplant

We have eggplant! Our garden has been successful in a number of ways that it hasn't been in year's past. Firstly, the weed retardant barrier that we put down worked better than ever before--none of us are enthusiastic weeders, me worst of all, and so that has really helped. There are some things that have been so so, but we are actively thinking of planting for the fall, which is a sign that we just don't want it to end. This eggplant is easy peasy and can be made ahead if you are working and having guests over the same day. 1 pound Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4- to 5-inch segments 1 teaspoon kosher salt 2 tablespoons gochujang 1 tablespoon soy sauce 2 packed teaspoons dark brown sugar 1 teaspoon toasted sesame oil 2 garlic cloves, finely grated ½ cup olive oil 4 scallions, trimmed, cut into 3-inch segments, then very thinly sliced lengthwise, white and green parts separated Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture. Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside. To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel. Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel. Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup. After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil. When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.) Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute. Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)