Spicy Grilled Eggplant Bowl
Spicy grilled eggplant bowls! Grilled eggplant in a sweet and spicy gochujang sauce with rice and scallions. A simple summer dinner or lunch.
Equipment
Ingredients
- 2 pounds Japanese eggplant, sliced into 1/4" thick planks
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon mirin, or more rice vinegar
- 1 tablespoon toasted sesame seed oil
- 1 teaspoon gochujang paste
- 1 teaspoon rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon neutral oil
- 1/2 teaspoon freshly ground black pepper
- 2 cups cooked rice, for serving
- 1 scallion, thinly sliced
Instructions
- Make the sauce: whisk together the soy sauce, maple syrup, mirin, sesame seed oil, gochujang, rice vinegar, garlic, oil and pepper.
- Heat a grill pan or grill to medium heat. Lightly oil the grates, then add the eggplant. Using a pastry brush, brush the eggplant with the sauce and let it cook for 3-4 minutes per side until it is charred and tender, basting on the sauce as you grill
- Remove and chop into small pieces, then place into a bowl and cover with the remaining sauce. Let sit for 10 minutes, allowing the sauce to absorb into the eggplant.
- Divide rice into 4 bowls, then top with the eggplant. Garnish with scallions.
Nutrition
Serving: 1servingCalories: 256kcalCarbohydrates: 43gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 849mgPotassium: 611mgFiber: 7gSugar: 12gVitamin A: 85IUVitamin C: 6mgCalcium: 43mgIron: 1mg