A simple yet delicious recipe for eggplant. If you think of eggplant as just a bland mushy vegetable your mom made you eat, think again. Marinated and grilled, these purple beauties have a perfect soft texture and great flavour.
My yobo has fond memories of eating eggplant. Every time we see them in the store, he reminds me of them. I don’t have many memories of eggplants, and the ones I do have, haven’t left me pining for purple-ness on my plate.
So when my yobo’s customer offered him some eggplants from her garden, he enthusiastically accepted them and brought them home hoping I could remake his childhood eggplant dreams. I haven’t eaten eggplant in Korea so I did some research. Even my favourite Korean recipe blogs did not have anything that made me want to jump up and eat eggplant. But then I started looking at non-Korean recipes and I have to say that I think we got something on these Koreans in this department; lots of fabulous recipes for grilled eggplant. And those recipes, had me up on my feet. So I took the marinade from a Korean recipe and grilled these babies! Oh boy, were they delicious.
So when I went to serve them with dinner, my yobo looked aghast! What had I done to his eggplant darlings. They were not looking at all the eggplant dishes of his long gone youth. Sceptically he tried them; and then he admitted they were delicious.
So if you have an eggplant growing in your garden, or your loving neighbour hands you one, try this recipe. You’ll thank me.
- 1 eggplant
- 2 tbsp soy sauce
- 1 tsp minced garlic
- 1 green onion finely chopped
- 2 tsp sesame seeds
- 1 tbsp sesame oil
- 1/2 tsp gochu garu (red pepper flakes) - optional
- Heat the bbq
- Slice the eggplant thinly
- Mix together the remaining ingredients
- Marinade the eggplant in the mixture for a few minutes
- Place the eggplant slices on the grill
- Flip when browned and grill the other side for a few minutes (depending on the thickness of the eggplant)
- Remove and serve hot.