Smokey Eggplant Namul
July 19, 2016
Photo by James Ransom
Asian eggplants, cut in half lengthwise and lightly salted to draw out any bitterness
cloves of garlic, chopped fine
scalllions, sliced thin
toasted sesame seeds
white soy sauce
gochugaru, or Korean chili flakes
In This Recipe
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Toss the split eggplants with vegetable oil until the cut surface is lightly dressed.
Meanwhile, get a large cast-iron pan or grill very hot. Grill each side of the eggplant until browned (slight char is good!) and tender.
Cool the eggplant and then cut into 1" pieces. Fold in garlic, scallions, vinegar, soy sauce, fish sauce, and sesame oil.
Finish with gochugaru and sesame seeds. It is better to serve this the same day.
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September 1, 2016
How many eggplant ?
August 31, 2016
How many and what kind of eggplant?
August 27, 2016
Sounds fabulous - how many egglpants should I use?