Eggplant and Cabanossi Skewers

With Korean marinate.

I wanted some rice cakes and sausages on skewers today. But the opened package of rice cakes got bad in the fridge. I looked for a substitute for the rice cakes and found an eggplant in the veggie drawer of my fridge.

That was the best idea ever. Rice cakes are a bit boring for my taste. Now many of you might say the same about eggplant.

But no way. Salting the eggplant chunks and letting them sit for 20 min and drying them is the best way to get some marinate in.

The cabanossi just needs a little brush with the sauce. It is tasty enough without much work. Put the wooden skewers into cold water for 30 min.

Marinate:

1/2 tsp Gochugaru hot pepper flakes, 1 tsp rice syrup, 2 tsp oyster sauce, 1 tbsp dark soy sauce, 2 tbsp mirin, 1 tbsp onion vinegar, spray oil