Grilled Eggplant with Garlic Chive Sauce
“Eggplant slices are grilled and served with a fragrant sauce made from garlic chives, soy sauce, and sesame oil.”
Chinese Eggplant
Soy Sauce
Sesame Oil
Garlic
Chili Flakes
EggplantWhere it comes from
Grilled eggplant with garlic chive sauce is a beloved dish in Korean cuisine, showcasing the country’s focus on fresh vegetables and bold flavors. This preparation method, which emerged from traditional grilling techniques, highlights the umami of eggplant while keeping it tender and smoky. An interesting twist is the use of garlic chives, which add a unique flavor profile that elevates the dish.
On the Palate
How it's made
4 steps · Show ↓16 min active
How it's made
4 steps · Show ↓- 15 min
Slice the Chinese eggplant into thick rounds, about half an inch thick. Brush each side with sesame oil until they glisten and are evenly coated.
- 26 min
Heat a grill pan over medium-high heat until it is hot enough that a drop of water sizzles on contact. Lay the eggplant slices in a single layer and grill until grill marks appear and the flesh is tender, about 3 minutes per side.
Watch outDon't overcrowd the pan; this will steam the eggplant instead of grilling it.
- 32 min
In a small bowl, mix soy sauce, minced garlic, and chili flakes until well combined. The sauce should be aromatic with a slight kick from the chili flakes.
- 43 min
Once the eggplant is grilled, arrange it on a serving platter. Drizzle the garlic chive sauce generously over the eggplant, allowing the flavors to soak in.
