Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants, approximately 500 grams, into 1/2-inch thick rounds and generously sprinkle with 1 tablespoon of fine sea salt, letting them rest for 15 minutes to draw out excess moisture.

2. 2

   While the eggplant rests, combine 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 minced cloves of garlic, 1 tablespoon of rice vinegar, and 1 tablespoon of honey in a medium bowl to create the marinade.

3. 3

   After 15 minutes, gently pat the eggplant slices dry with paper towels to remove moisture and excess salt.

4. 4

   Brush each eggplant slice generously with the prepared gochujang marinade, ensuring both sides are well coated.

5. 5

   Preheat a charcoal grill to medium-high heat and grill the marinated eggplant slices for 3 to 4 minutes per side, or until tender and lightly charred with visible grill marks.

6. 6

   Transfer the grilled eggplant to a serving platter, sprinkle with 1 teaspoon of toasted sesame seeds and 2 tablespoons of freshly chopped scallions before serving warm.