Grilled Eggplant with Doenjang recipe - ingredients, nutrition and when to eat it
This side dish features golden grilled eggplant brushed with a savory doenjang sauce.
This side dish features golden grilled eggplant brushed with a savory doenjang sauce. The inside stays moist, while the outside picks up a salty, savory flavor. It goes especially well with warm rice in summer.
Side dishes · 15 minutes to cook
Nutrition (per 202g serving): 105.2 kcal · protein 3.2g · carbohydrate 12.2g · fat 5.5g · sodium 257.7mg
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: Cut the eggplant into thick sections so the inside stays moist after grilling.
Tips: Doenjang sauce burns easily, so brush it on at the end and cook briefly over low heat.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Doenjang — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 0.5 clove
- Honey — 0.5 tsp
- Water — 1 tsp
- Sesame seeds — 0.5 tsp