Red Chili Glazed Eggplant

Ingredients

• 1/4 cup medium-hot korean gochujang (or chili pepper flakes)
• 1/4 cup rice wine, mirin or dry sherry
• 3 tablespoon hoisin sauce
• 2-4 tablespoon ketchup, to tame the heat
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon refrigerated ginger paste or 1 teaspoon finely grated fresh ginger
• 1 large eggplant, ends trimmed, sliced into 1/2-inch thick rounds
• coarse salt
• vegetable oil
• 2-3 tablespoon red chili steak sauce
• finely sliced cilantro and green onion
• sesame seeds, optional