Crispy Outside, Tender Inside! Delicious Grilled Eggplant Recipe
A Special Grilled Eggplant Side Dish That Even Haters Will Love
If you’ve hesitated to cook eggplant because you dislike its mushy texture, this recipe is for you! By grilling the eggplant until it’s slightly chewy and topping it with a flavorful sauce, you’ll create a delicious grilled eggplant side dish that will win over anyone. It’s perfect as a simple meal accompaniment or for entertaining guests!
Ingredients
- 2 eggplants
- 3 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced garlic
- A pinch of sesame seeds
- 2 stalks chives
- 1 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
Wash the eggplants thoroughly, trim off the stems, and cut them into 3 equal pieces. Then, cut each of these 3 pieces lengthwise into 4 smaller pieces, creating bite-sized portions that are slightly larger. This method enhances the texture after cooking.
Step 2
Place the prepared eggplant pieces in a preheated frying pan. Grill them, turning occasionally, until they are golden brown and slightly crispy on the outside. The key is to cook them until they become tender while developing a nice color. You can add a little oil to the pan or cook them carefully to prevent sticking.
Step 3
Once nicely grilled, arrange the eggplant pieces on a plate for serving. Ensure you don’t dry out the eggplant completely; let it retain some of its natural moisture.
Step 4
Now, let’s make the sauce! Finely chop the 2 washed chive stalks. In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp plum extract, 1/2 Tbsp red pepper flakes, 1/2 Tbsp minced garlic, the chopped chives, 1 Tbsp perilla oil for a nutty aroma, and a pinch of sesame seeds. Mix everything well to create a delicious seasoned sauce.
Step 5
Finally, generously drizzle the homemade sauce over the grilled eggplants. Your delicious grilled eggplant side dish, with its satisfyingly chewy exterior and tender interior, is now complete! Enjoy it with a warm bowl of rice.
