Grilled Eggplant Salad with Doenjang and Sesame recipe - ingredients, nutrition and when to eat it
A salad of golden grilled eggplant served with a dressing of doenjang and sesame, plus chives.
A salad of golden grilled eggplant served with a dressing of doenjang and sesame, plus chives. Its earthy, nutty flavor pairs with the eggplant’s tender texture. It’s a light side for hot days or a refreshing lunch.
Salads & light · 20 minutes to cook
Nutrition (per 228g serving): 146.7 kcal · protein 3.9g · carbohydrate 9.8g · fat 10.8g · sodium 309.8mg
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 until browned on the flesh side and soft inside for a tender texture.
Tips: Doenjang varies in saltiness, so start with a small amount and adjust to taste.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Chives — 0.5 handful
- Doenjang (Korean soybean paste) — 1 tsp
- Toasted sesame seeds — 1 tsp
- Sesame oil — 1 tsp
- Vinegar — 1 tsp
- Water — 1 tsp
- Cooking oil — 1 tsp