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Entree
Cast Iron
Smokey Eggplant Namul
by:
Food52
July 19, 2016
4.5
4 Ratings
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3
Reviews
Photo by James Ransom
Review
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Serves
4
Test Kitchen-Approved
Ingredients
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
Directions
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.
Tags:
Vegetable
Eggplant
Sesame Oil
Soy Sauce
Vinegar
Grill/Barbecue
Cast Iron
Spring
Summer
Vegetarian
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3 Reviews
Write a Review
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?
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