Cast Iron

Smokey Eggplant Namul

July 19, 2016
4 Ratings
Photo by James Ransom
  • Serves 4
What You'll Need
  • 4 Asian eggplants, cut in half lengthwise and lightly salted to draw out any bitterness
  • 3 tablespoons vegetable oil
  • 3 cloves of garlic, chopped fine
  • 4 scalllions, sliced thin
  • 2 tablespoons toasted sesame seeds
  • 3 tablespoons rice vinegar
  • 2 tablespoons white soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon gochugaru, or Korean chili flakes
  1. Toss the split eggplants with vegetable oil until the cut surface is lightly dressed.
  2. 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.
  3. Cool the eggplant and then cut into 1" pieces. Fold in garlic, scallions, vinegar, soy sauce, fish sauce, and sesame oil.
  4. Finish with gochugaru and sesame seeds. It is better to serve this the same day.

See what other Food52ers are saying.

  • debbie p.
    debbie p.
  • Lynn D.
    Lynn D.
  • Kryptonite

3 Reviews

debbie P. September 1, 2016
How many eggplant ?
Lynn D. August 31, 2016
How many and what kind of eggplant?
Kryptonite August 27, 2016
Sounds fabulous - how many egglpants should I use?