Eggplant with Sesame Soybean Sauce
- Sesame Soybean Sauce:
- 2 tablespoons Korean fermented soybean paste (doenjang)
- 1 tablespoon toasted sesame oil
- 1 clove garlic
- 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
- Stir ingredients together for sesame soybean sauce.
- Score each piece of eggplant with a sharp knife by making thin, small cuts in the center on one side.
- 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.
- Cook over medium-low heat until the liquid is reduced by half; adjust seasoning if necessary.
- Transfer to a serving platter; garnish with garlic scape and sesame seeds. Serve warm with rice.
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.
What others are saying
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.
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!