Grilled Eggplant with Fermented Chili

Difficulty: Easy
Makes: 4 servings
Nutritional Info Per Serving
Serving Size: 1 of 6
Calories: 163
Total Fat: 3g
Saturated Fat: 0g
Carbohydrates: 34g
Dietary Fiber: 17g
Sugar: 19g
Protein: 6g
Cholesterol: 0mg
Sodium: 1335mg
Total Time: 45 minutes
Hands-On Time: 20 minutes

Transform your grill into an Asian-inspired flavor station with this Grilled Eggplant with Fermented Chilia smoky, tender side dish that pairs perfectly with any grilled protein. Bursting with umami from high-quality soy sauce and spicy fermented gochujang, it's your ticket to effortless summer entertaining. Discover pro tips for charring eggplant to perfection and why premium soy sauce makes all the difference!

Ingredients

6 Japanese or Chinese eggplants
2 1/3 tablespoons soy sauce
1/2 ounce gochujang (Korean chili paste)
2 1/3 teaspoons neutral olive oil
2 teaspoons rice vinegar
8 fresh spearmint leaves
1 scallion, thinly sliced
4 tablespoons bonito flakes
Salt
Black pepper

Instructions

Trim the eggplants, slice in half lengthwise, and score the flesh with a crosshatch design. Sprinkle salt over the cut side, then arrange them on a baking sheet, cut side facing up. Allow to sit for 20 minutes.
Preheat a charcoal grill. In a large mixing bowl, whisk together the gochujang, rice vinegar, soy sauce, and 2 1/3 teaspoons olive oil. Set aside.
Brush both sides of the eggplant with olive oil. Lay them on the grill, cut side down, cooking over direct heat for a few minutes and shifting them to ensure even browning. Once they have good color, slide them to the cooler edge of the grill to finish roasting for roughly 5 additional minutes.
Take the eggplant off the grill, cut each piece into 2-inch chunks, and toss them into the prepared marinade while still warm. Transfer to a serving bowl and let cool to room temperature.
Slice the scallion thinly on the diagonal and scatter over the eggplant. Finely cut the mint leaves with kitchen shears and sprinkle on top, ending with a generous amount of bonito flakes.