https://www.cutoutandkeep.net/projects/doenjang-glazed-grilled-asian-aubergine • Posted by Aurum Press
SERVES 6 This aubergine recipe is a variation of the Japanese version, nasu dengaku, which is an all-time fave for me. Here I use doenjang, which kicks the flavour up a notch. It is divine!
SERVES 6 This aubergine recipe is a variation of the Japanese version, nasu dengaku, which is an all-time fave for me. Here I use doenjang, which kicks the flavour up a notch. It is divine!
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.
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.