Gaji namul is a banchan that is very common and that you see in many restaurants. I like to make it a bit spicier, adding jalapeno and dried red pepper -- you can make it less spicy if you want. Also I save time by microwaving the eggplant ... which normally takes a while to cook.
3 or 4 large Asian eggplants (longer and skinnier)
4-5 tbsp of olive oil (I like to use olive because it's healthier), you can use 1/2 sesame, 1/2 canola oil if you want
2 tsp of minced garlic
l/4 cup of minced pork or beef
l/4 tbsp of soy sauce
1 tbsp jalapeno, chopped
1/2 yellow onion, chopped
2-3 dried red pepper crushed with seeds
2-3 stalks of green onion, chopped
dash of salt, pepper & sugar to taste
ground sesame seeds for garnish
Cut eggplant into small bite size pieces, about l½ inches long and ½" thick.
Put in microwaveable bowl, cover with paper towel and cook on high for about 3-4 minutes -- stir once, then cook for another 3-4 minutes.
Heat a large frying pan or wok with enough oil to cover, put in garlic, meat and saute.
When the meat is brown but not cooked all the way, add soy sauce, chopped jalapeno (optional), chopped onion, red pepper and cook for a few more minutes.
Quickly add the half-cooked eggplants and chopped green onion in the frying pan, mixing all the ingredients well. Cover and cook briefly on a medium heat, 2-3 minutes.
Remove from heat and add dash of salt, pepper, sugar, and sesame seeds to taste.