Summer Delight: Easy & Flavorful Soy-Glazed Grilled Eggplant
Summer Delight: Easy & Flavorful Soy-Glazed Grilled Eggplant
Super Simple Summer Treat: Deliciously Chewy and Tasty Soy-Glazed Grilled Eggplant Recipe
Discover a special dish using eggplant, the star vegetable of summer! Eggplant, known for its cooling properties, is a wonderful food to enjoy during the hot season. Today, I’m sharing a ‘Soy-Glazed Grilled Eggplant’ that even my husband, who usually dislikes eggplant dishes, absolutely loves. The slightly chewy exterior and tender interior of the eggplant, combined with a savory soy glaze, make it a perfect side dish for rice or a delightful addition to lunchboxes. It offers a different charm compared to fried eggplant. Let’s make it easily and simply!
Main Ingredients- 2 Eggplants
- 1 Tbsp Cooking Oil
- Pinch of Sea Salt
Soy Glaze- 2 Tbsp Soy Sauce (Regular)
- 1 Tbsp Low-Sodium Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Scallions
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Chopped Red Chili Pepper
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce (Regular)
- 1 Tbsp Low-Sodium Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Scallions
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Chopped Red Chili Pepper
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare two eggplants. Wash them thoroughly under running water and pat them dry.
Step 2
Trim off the stem ends of the eggplants. You can peel the skin if you prefer, or leave it on for extra nutrients and texture. Leaving the skin on makes the eggplant chewier and more nutritious.
Step 3
Now, let’s cut the eggplants into bite-sized pieces. Slicing them lengthwise will help them absorb the sauce better and look more appealing.
Step 4
Cut the eggplant into uniform slices, about 1 to 1.5 cm thick. Slicing them too thinly might cause them to break apart during cooking, so maintaining a moderate thickness is key.
Step 5
On one side of the sliced eggplant, make diagonal scores using your knife. You don’t need to cut very deep; these scores will help the glaze penetrate the eggplant’s interior.
Step 6
On the other side of the eggplant, make similar diagonal scores. Scoring both sides ensures the glaze is evenly distributed, resulting in a more flavorful dish.
Step 7
Sprinkle a pinch of sea salt over the scored eggplant slices and let them sit for about 1-2 minutes. This process draws out some moisture, leading to a chewier texture after grilling.
Step 8
Heat a frying pan over medium heat and add 1 tablespoon of cooking oil. Swirl the oil to coat the pan evenly.
Step 9
Place the prepared eggplant slices in the pan and grill for about 1 minute until lightly browned on one side. Then, reduce the heat to low, cover the pan, and cook for another 3 minutes. The eggplant should become translucent and soften slightly. Flip the slices and cook the other side for a similar duration. Be careful not to overcook them until they become mushy; aim for a tender yet slightly firm texture.
Step 10
Once grilled, gently roll up the eggplant slices. Arranging them nicely will make them look even more appetizing.
Step 11
Drizzle the prepared soy glaze evenly over the grilled eggplant rolls. You can gently toss them to coat or serve the glaze alongside.
Step 12
Your delicious ‘Soy-Glazed Grilled Eggplant’ is ready! It’s a fantastic side dish to enjoy with a bowl of warm rice. It also makes a perfect, simple addition to your lunchbox.
