Eggplant with Sesame Soybean Sauce

Rated 5.0 based on 2 customer reviews
Eggplant with Sesame Soybean Sauce
Eggplant with Sesame Soybean Sauce
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  • Sesame Soybean Sauce:
  • 2 tablespoons Korean fermented soybean paste (doenjang)
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic
  • Eggplant:
  • 2 Japanese eggplants, cut into 1/2-inch slices
  • 1 tablespoon vegetable cooking oil
  • ¼ cup water
  • 1 tablespoon chopped garlic scape
  • ½ teaspoon toasted sesame seeds, crushed
  • cooked rice for serving


  1. Stir ingredients together for sesame soybean sauce.
  2. Score each piece of eggplant with a sharp knife by making thin, small cuts in the center on one side.
  3. Heat a large skillet over medium-high heat; add vegetable oil to coat bottom of skillet. Place eggplant, scored-side down, in one layer on heated skillet; when bottom side of eggplant starts turning light purple, flip to the other side. Reduce heat to medium-low and add water. Stir in sesame soybean sauce.
  4. Cook over medium-low heat until the liquid is reduced by half; adjust seasoning if necessary.
  5. Transfer to a serving platter; garnish with garlic scape and sesame seeds. Serve warm with rice.
Mealthy tip:

You can find garlic chives in most Asian markets. If you have a hard time finding them, substitute with scallions. Similarly, find Korean soybean paste in the Asian section of many supermarkets, or in Asian grocery stores. Add a little of the paste to salad dressing for a funky, salty flavor.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Greg Jones

Greg Jones says:

I really loved the texture of this dish, and it was so full of flavor. I had a little trouble finding Korean soy bean paste, but it was worth it because the sauce turned out incredible.

Image of Jessica Scott

Jessica Scott says:

My favorite part of this dish was the soy bean sauce. If you like eggplant, definitely try this dish, it does not disappoint! So full of flavor!