Doenjang Glazed Eggplant

• Produce

  • 4 Eggplants, medium
  • 5 cloves Garlic
  • 3 Spring onions

• Condiments

  • 50 g Honey
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 1 Olive oil
  • 2 tbsp Sesame oil, toasted

• Other

  • 125 grams (4 1/2 ounces, about 1/3 cup plus 2 tablespoons doenjang (Korean soybean paste, available at Korean markets; substitute red miso

Found on chocolateandzucchini.com

Ingredients

• 4 medium eggplants
• Olive oil, for brushing
• 3 spring onions, thinly sliced
• Sesame seeds, for serving
• Steamed rice, for serving
• 125 grams (4 1/2 ounces, about 1/3 cup plus 2 tablespoons) doenjang (Korean soybean paste, available at Korean markets; substitute red miso)
• 50 grams (3 level tablespoons) honey
• 2 tablespoons soy sauce (I use tamari)
• 2 tablespoons toasted sesame oil
• 5 cloves garlic, germ removed, finely chopped

Directions

• Put the doenjang glaze ingredients (doenjang, honey, soy sauce, sesame oil, garlic) in a medium bowl, and stir well to combine. (This can be prepared a couple of days in advance; keep in an airtight container in the fridge.)
• Preheat the oven to 200 °C (400 °F).
• Slice the eggplants in half lengthwise, and cut criss-cross slits in the flesh without cutting through to the skin. Brush the cut side with a little oil.
• Arrange the eggplants, cut side down, on a rimmed baking sheet.
• Bake for 20 to 30 minutes, depending on size, until the flesh is cooked through and very tender.
• Flip the eggplants so the flesh side faces up.
• Brush with the doenjang glaze (you wont need all of it, see note), and place under the broiler of the oven for 3 to 4 minutes, until the glaze starts to caramelize. (Watch closely so it doesnt burn.)
• Sprinkle with spring onions and sesame, and serve over steamed rice. (For eating with chopsticks or a fork, cut the eggplant into bite-size pieces with kitchen shears.)