Korean Grilled Eggplant

Korean Grilled Eggplant is a smoky, flavorful dish that highlights the natural sweetness of eggplant, enhanced by a savory marinade and grilled to perfection. It's a delightful vegetarian option that captures the essence of Korean cuisine with its rich flavors and textures.

Ingredients

• Eggplant - 2 medium-sized
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Brown sugar - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Red pepper flakes - 1/2 teaspoon (optional)
• Vegetable oil - for grilling

Steps

1. Preheat the grill or grill pan over medium-high heat.
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a bowl, mix together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using) to create the marinade.
4. Brush the eggplant halves with vegetable oil and then generously coat them with the marinade, ensuring the mixture seeps into the scored flesh.
5. Let the eggplants marinate for about 10 minutes.
6. Place the eggplants, cut side down, on the grill and cook for about 5-7 minutes until they are charred and tender.
7. Flip the eggplants and grill for an additional 3-5 minutes, brushing with more marinade if desired.
8. Remove from the grill and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants that help fight inflammation.
• Low in calories and high in fiber, promoting digestive health.

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