Doenjang-Glazed Grilled Asian Aubergine

Name: Doenjang-Glazed Grilled Asian Aubergine (Doenjang Gaji Gui)
Cuisine: Korean
Ingredients: 3 Asian aubergines (about 140 g/5 oz each), halved lengthways; Vegetable oil, for grilling; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 120 ml (4 fl oz) Doenjang Glaze; Roasted sesame seeds, to serve; Pinch of gochugaru (Korean chilli flakes), to serve (optional); Pinch of gochugaru (Korean chilli flakes), to serve (optional); Handful of spring onions, thinly sliced on an angle, to serve

Doenjang Gaji Gui

Preparation info

Serves
6

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This aubergine recipe is a variation of the Japanese version, nasu dengaku, which is an all-time fave for me. Here I use doenjang, which kicks the flavour up a notch. It is divine!

Ingredients

3 Asian aubergines (about 140 g/5 oz each), halved lengthways
Vegetable oil, for grilling

Asia
Japan
Korea
Side dish
Vegetarian

Method

PREHEAT THE GRILL and position a rack 10-13 cm (4-5 in) from the heat source. Line a baking sheet with foil.

Score the flesh of each aubergine half in a criss-cross pattern, cutting deeply but not all the way through to the skin. Brush the aubergine halves with oil and season with salt and pepper. Arrange them, skin-side up, in a single layer on the prepared baking sheet.