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
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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.
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.
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.
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.
5. Finish and Plate
Arrange the eggplant slices neatly on a plate.
Drizzle with sesame oil and sprinkle sesame seeds for a nutty finish.
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 In Korea, eggplants were introduced during the Goryeo period through China, and historical documents like Goryeo-sa mention their use.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
- One Pot, 30 Minutes: Easy Chicken Thigh Stew Recipe
- 5-Minute Korean Food: Easy Spinach Stir-Fry Side Dish
- 5-Minute Potato Broccoli Salad with Soy Mayo Dressing
- Crispy Potato Pancakes – 3 Easy Steps to Your New Favorite Recipe
- Making Eggplant Jeon: 1 Ingredient, 1 Pan, Endless Flavor (With a Flavorful Sauce)
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.
English 
Korean