Eggplant with Sesame Soybean Sauce

Rated 5.0 based on 2 customer reviews
Eggplant with Sesame Soybean Sauce
Eggplant with Sesame Soybean Sauce

Ingredients

  • Sesame Soybean Sauce
  • 2 tablespoons Korean fermented soybean paste (doenjang)
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic

  • Eggplant
  • 2 Japanese eggplants, cut into ½-inch slices
  • 1 tablespoon vegetable cooking oil
  • ¼ cup water
  • 1 tablespoon chopped garlic scape
  • ½ teaspoon toasted sesame seeds, crushed
  • cooked rice

Directions

  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.

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

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!

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.