Grilled Eggplant recipe - ingredients, nutrition and when to eat it
A side dish of long-cut eggplant grilled in oil until golden and served with a savory soy sauce dressing.
A side dish of long-cut eggplant grilled in oil until golden and served with a savory soy sauce dressing. Its tender center and nutty, roasted aroma go well together, making it a lovely light accompaniment to rice.
Vegetables · 15 minutes to cook
Nutrition (per 216.5g serving): 147.3 kcal · protein 3.7g · carbohydrate 10.2g · fat 10.7g · sodium 1200mg
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 1–1.5 cm thick so it doesn’t turn mushy.
Tips: Add the dressing after turning off the heat to keep the soy sauce from burning and preserve its aroma.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cooking oil — 1 tsp
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Green onion — 1 Tbsp
- Whole sesame seeds — 0.5 tsp