Doenjang-glazed grilled Asian aubergine (doenjang gaji gui)

Skip to recipe

This aubergine recipe is a variation of the Japanese version, nasu dengaku, which is an all-time fave for me. Here I use doenjang, which kicks the flavour up a notch. It is divine!

Ingredients

Serves 6 portions

  • 3 asian aubergines (about 140 g/5 oz each), halved lengthways
  • vegetable oil, for grilling
  • sea salt and freshly ground black pepper
  • 120ml (4 fl oz) doenjang glaze
  • roasted sesame seeds, to serve
  • pinch of gochugaru (Korean chilli flakes), to serve (optional)
  • handful of spring onions, thinly sliced on an angle, to serve

Doenjang glaze

  • 125 g(4½ oz) doenjang (Korean soya bean paste)
  • 50 g(1¾ oz) honey
  • 5 garlic cloves, grated or finely chopped
  • 3 spring onions, thinly sliced on an angle
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil

Method

  1. To make the doenjang glaze, in a small bowl, whisk together all the ingredients until smooth. Cover and store in the fridge if not using immediately.
  2. Preheat the grill and position a rack 10–13 cm (4–5 in) from the heat source. Line a baking tray with foil.
  3. Score the flesh of each aubergine half in a crisscross pattern, cutting deeply but not all the way through to the skin. Brush the aubergine halves with oil and season with salt and pepper. Arrange them, skin-side up, in a single layer on the prepared baking tray.
  4. Grill for 3–5 minutes until the skins start to discolor in spots and the aubergines soften a bit. Flip them and continue to grill for a further 3–5 minutes until the cut sides are lightly golden and the aubergines are soft when squeezed. Spread the glaze over the flesh and grill for about 5 minutes until it’s bubbling and lightly charred in spots. Watch carefully, as the glaze can burn quickly.
  5. Transfer the aubergines to plates, flesh-side up, and garnish with sesame seeds, chilli flakes, if liked, and the spring onions.

Notes

  • While the aubergine halves look nicer served as is, cutting them into smaller pieces makes them easier to eat.
  • The glaze is a savoury, salty and slightly sweet mixture. It makes about 300 ml (10 fl oz).

Browse all recipes

Social media

@judyjoochef Instagram profile imageJoin me and run for women’s health! 
.
I’ve struggled with awful periods and endometriosis… women’s health is so important. 
.
@ladygardenfoundation dedicates itself to We stand together as daughters, sisters and mothers; 
to extend and improve gynaecological health. #SilentNoMore.
Join the run (Saturday 14th, Hyde park!) and the fun and raise awareness!! @missmikasimmons @ladygardenfoundation 
.
.
Checkout www.ladygardenfoundation.com for more information.1 week ago via Instagram
@judyjoochef Instagram profile imageSkiing in verbier!  A short trip just to get a few runs in before the end of the season.  Gorgeous scenery, food, and fun.  I was celebrating here making it down the infamous tortin run in one piece.  I do hate moguls!! Such a good work out though. 
.
.
#skiing #verbier #snow #ski 
@perfectmomentsports1 month ago via Instagram
Loading