Korean grilled eggplant with Korean marinade

Now this is a delicious way to cook eggplant. As you guys may or not know, I love Korean cuisine. I also love eggplant, so this dish is the best of both worlds. This dish can be paired nicely with a meat dish and rice.


1 eggplant

1 tablespoon low-sodium soy sauce

1 tablespoon green onion, sliced

1 tablespoon sesame oil

1 clove garlic, minced

1/2 teaspoon sugar

pinch of black pepper

pinch of red chili flakes

1/2 white sesame seeds 


  1. Wash eggplant and cut into thin rounds
  2. Place frying-pan on high heat. Once hot, place eggplant in – without any oil or butter. Cook on one side of the eggplant until you see some browning. Then flip until you get some browning on the other side (Note: There is alot of water in eggplants – you will hear the pan sizzle from the water coming out)
  3. For the marinade: Take out a mixing bowl and put in soy sauce, sesame oil, red chili flakes, sugar, minced garlic and black pepper. Place in spring onions as well. 
  4. Toss grilled eggplant slices in the marinade. Use two spoons to help you toss and coat


This recipe serves 2 people.

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