Grilled Eggplant with Fermented Chili

Eggplant is an easy and delicious side to go with any grilled meat. We're using classic Asian flavors, like soy sauce and fermented chili. I’ll explain the importance of using good soy sauce and give you some tricks on grilling eggplant this summer.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

6 Japanese or Chinese eggplant

2 1/3 tbsps soy sauce

1/2 ounce Korean fermented chili paste (gochujang)

2 1/3 teaspoons neutral olive oil

2 teaspoons rice vinegar

8 fresh spearmint leaves

1 scallion, thinly sliced

4 tbsps bonito flakes

salt

Pepper

Directions

  1. Trim, slice lengthwise, and score eggplant in a cross-hatch pattern. Sprinkle with salt on the cut side and lay on a baking sheet, cut side up, to rest for 20 minutes.
  2. Heat a charcoal grill. In a large bowl, whisk together the fermented chili, rice vinegar, soy sauce and olive oil. Set aside.
  3. Brush eggplant with olive oil and place on the grill, cut side down. Grill over direct heat for several minutes, moving it around, to give it a nice color. Then move it to the perimeter of the grill, so it continues to bake, about 5 more minutes.
  4. Remove eggplant from the grill, cut into 2-inch pieces and place in the marinade while it's still warm. Then, place in a serving bowl to cool to room temperature. Thinly slice scallion on a bias and sprinkle on top of the eggplant. Using scissors, thinly cut mint and add on top of eggplant followed by bonito flakes.