Grilled Eggplant with Doenjang recipe - ingredients, nutrition and when to eat it
Eggplant coated in a savory doenjang sauce and grilled until tender. The juicy eggplant absorbs the rich, lightly salty flavor and pairs wonderfully with rice.
Eggplant coated in a savory doenjang sauce and grilled until tender. The juicy eggplant absorbs the rich, lightly salty flavor and pairs wonderfully with rice. It makes a lovely side dish with warm rice on a summer evening.
Grilled & stir-fried · 15 minutes to cook
Nutrition (per 236g serving): 165 kcal · protein 5.6g · carbohydrate 11.1g · fat 11.6g · sodium 927.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Grill the eggplant soon after cutting it to help prevent discoloration.
Tips: Finish cooking over low heat, as the doenjang can burn if grilled over high heat from the start.
Tips: If the eggplant is thick, cover the pan for 1–2 minutes longer so it cooks through and becomes tender.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Doenjang — 1 Tbsp
- Garlic — 1 clove
- Green onion — 1 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp