Doenjang Glazed Grilled Asian Aubergine

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• Step 1

  PREHEAT THE GRILL and position a rack 10–13 cm
  (4–5 in) from the heat source. Line a baking sheet
  with foil.

  Score the flesh of each aubergine half in a crisscross
  pattern, cutting deeply but not all the way
  through to the skin. Brush the aubergine halves
  with oil and season with salt and pepper. Arrange
  them, skin-side up, in a single layer on the
  prepared baking sheet.

  Grill for 3–5 minutes until the skins start to
  discolor in spots and the aubergines soften a bit.
  Flip them and continue to grill for a further
  3–5 minutes until the cut sides are lightly golden
  and the aubergines are soft when squeezed.
  Spread the glaze over the flesh and grill for about
  5 minutes until it’s bubbling and lightly charred in
  spots. Watch carefully, as the glaze can burn
  quickly. Transfer the aubergines to plates,
  flesh-side up, and garnish with sesame seeds,
  chilli flakes, if liked, and the spring onions.

  TIP: While the aubergine halves look nicer served as is,
  cutting them into smaller pieces makes them easier to eat.

• Step 2

  DOENJANG GLAZE
  MAKES ABOUT 300 ML (10 FL OZ)

  IN A SMALL BOWL, whisk together all the ingredients
  until smooth. Cover and store in the fridge if not
  using immediately.

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