Grilled eggplant
Grilled Eggplant in 5 Minutes – A Korean Summer Favorite Juicy, tender eggplant grilled and simmered in a savory garlic soy glaze. Ready in just 5 minutes, this Korean-style side dish is simple, healthy, and full of flavor. Perfect for hot days and busy nights!

Grilled eggplant simmered in a savory sauce—this is my go-to recipe when I want something quick yet full of flavor. When I think of eggplants, summer always comes to mind. This versatile vegetable can be grilled, steamed, or stir-fried, and today, we’re making it into a rich and flavorful grilled side dish. I’ll also show you how to make the simple seasoning sauce that brings it all together.

When You Think of Eggplant, Think of Summer

Whenever I see eggplants, I immediately think of summer. Though they start appearing in spring markets, they really shine during midsummer. With their soft and mild flavor wrapped in that signature purple skin, eggplants match perfectly with just about any sauce. Whether grilled, stir-fried, or steamed, they never disappoint.

Today, I’m sharing a recipe for grilled eggplant simmered in a flavorful sauce. It’s simple to prepare, but the result is a deeply savory dish that pairs perfectly with rice. Let’s get started!

Ingredients

  • 1 eggplant
  • ½ tbsp minced garlic
  • 2 tbsp soy-based sauce (mat-ganjang)
  • ½ tbsp sugar
  • ½ tbsp oligosaccharide syrup (or honey)
  • 1 tbsp water
  • Chopped scallions (a bit)
  • A pinch of salt
  • A drizzle of sesame oil, sesame seeds

How to Make Korean Grilled Eggplant

👉👉 Watch the full video first! 👈👈

1. Prep the Eggplant
Cut the eggplant into thick rounds (about 1.5–2cm).
Make crisscross slits on one side of each piece to help the sauce soak in and ensure even cooking.

Grilled eggplant starts with slicing the eggplant into thick, hearty pieces
Start by making shallow crisscross cuts on the thickly sliced eggplant to help it absorb the sauce better

2. Make the Sauce
In a small bowl, mix minced garlic, soy sauce, sugar, syrup, water, and chopped scallions.
This sauce adds rich flavor with minimal effort.

Drizzle the eggplant sauce—made with garlic, scallions, sugar, oligosaccharide, and soy sauce—over the grilled slices for a rich, umami flavor

3. Grill the Eggplant
Lightly oil a pan and place the eggplant slices cut-side down.
Grill on both sides until golden. Sprinkle a little salt while cooking for extra flavor.

Lightly oil the pan and grill the thick-cut eggplant slices with shallow crisscross cuts on the surface.

4. Simmer with the Sauce
When the eggplant is cooked, pour the sauce over it in the pan.
Flip the slices and simmer gently until the sauce reduces and glazes the eggplant.

Grilled eggplant made by thickly slicing the eggplant, scoring it with shallow cuts, and cooking it with a savory sauce until perfectly tender

5. Finish and Plate
Arrange the eggplant slices neatly on a plate.
Drizzle with sesame oil and sprinkle sesame seeds for a nutty finish.

Pan-grilled eggplant finished by cooking it together with a savory sauce in the pan


Where Do Eggplants Come From?

Eggplants originate from India and Southeast Asia and have been cultivated for centuries. Chinese records show they were grown as early as the Qin dynasty (around the 3rd century BC). In Korea, eggplants were introduced during the Goryeo period through China, and historical documents like Goryeo-sa mention their use.

In the Joseon dynasty, eggplants were used as a summer health food and even appeared in royal court meals. Today, along with other seasonal vegetables like shepherd’s purse, mugwort, and garlic stems, eggplants are loved in many forms—blanched, steamed, grilled, or pan-fried.


Recipes to Try with This Dish


A Bite from Ssuang’s Everyday Life

Eggplants feel like a real “VIP” ingredient these days—so easy to cook and packed with nutrients. Every time I prepare them, I’m surprised by how satisfying the results are. Especially in the summertime, I find myself reaching for eggplants over and over again.
Even just grilling and simmering them in a quick sauce creates a dish that feels both nourishing and special.

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