Grilled Eggplant with Miso and Doenjang
Category: Breakfast
Prep time : 15 min
Cook time : 15 min
Total time : 30 min
Makes: 4 Servings
Scale recipe by: ×
4 Chinese or Japanese eggplants, sliced in half (or 2 to 3 Italian eggplants, quartered or cut in eighths, depending on size—you want your eggplant planks no more than two inches wide)
2 Tbsp doenjang
1/2 Tbsp gochujang (optional)
1 Tbsp miso (preferably red, but white and yellow miso also work)
1 Tbsp toasted sesame oil, plus more for brushing eggplants
1 Tbsp honey
1 Tbsp mirin
1 Tbsp lemon juice
4 cloves garlic, finely minced
2 Tbsp scallions, whites finely chopped and greens thinly sliced, divided
Sesame seeds, for garnish
Prepare a gas or charcoal grill for direct-heat cooking, 450 F.
Slice eggplant and score the white flesh. Brush the flesh side of the eggplant halves with sesame oil and place them on the grill flesh side up on foil sheets with holes poked through.
Grill for approximately 7 minutes, depending on the heat of your grill. You want to see softening of the eggplant halves, but you want them to hold their shape—you don’t want them to be fork-soft or turn to mush.
Make the sauce. Thoroughly mix together the doenjang, gochujang (if using), miso, sesame oil, honey, mirin, lemon juice, scallion whites, and garlic.
Remove the eggplant and spoon sauce onto each eggplant half until each is covered in a thin layer. You will have some sauce leftover for applying at the end.
Place the eggplants back on the grill for another 7 minutes, until insides are tender and almost gooey. A little bit of char is fine, but not too much.
Garnish with a bit more sauce, sliced scallion greens, and sesame seeds.
Slice eggplant and score the white flesh. Brush the flesh side of the eggplant halves with sesame oil and place them on the grill flesh side up on foil sheets with holes poked through.
Grill for approximately 7 minutes, depending on the heat of your grill. You want to see softening of the eggplant halves, but you want them to hold their shape—you don’t want them to be fork-soft or turn to mush.
Make the sauce. Thoroughly mix together the doenjang, gochujang (if using), miso, sesame oil, honey, mirin, lemon juice, scallion whites, and garlic.
Remove the eggplant and spoon sauce onto each eggplant half until each is covered in a thin layer. You will have some sauce leftover for applying at the end.
Place the eggplants back on the grill for another 7 minutes, until insides are tender and almost gooey. A little bit of char is fine, but not too much.
Garnish with a bit more sauce, sliced scallion greens, and sesame seeds.
food52.com
Submitted by Jessica on 2021-05-11