Bulgogi Eggplant

Name: Bulgogi Eggplant
Total time: 40 min
Ingredients: 1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices; 1/2 teaspoon kosher salt (Diamond Crystal); Neutral oil, such as vegetable or canola, for grilling; 1 tablespoon soy sauce; 1 tablespoon maple syrup; 1 tablespoon granulated sugar; 1/4 teaspoon garlic powder; Freshly ground black pepper; 1 scallion, thinly sliced on the bias, for garnish

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Total: 40 minutes

Servings: 4

Author : Eric Kim

Ingredients

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1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices1/2 teaspoon kosher salt (Diamond Crystal)Neutral oil, such as vegetable or canola, for grilling1 tablespoon soy sauce1 tablespoon maple syrup1 tablespoon granulated sugar1/4 teaspoon garlic powderFreshly ground black pepper1 scallion, thinly sliced on the bias, for garnish

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Instructions

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Step 1

Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.

Step 2

While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.

Step 3

Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)

Step 4

Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.