Spicy Grilled Eggplant Bowl

🧂 Ingredients

• 2 pounds Japanese eggplant

  sliced into 1/4″ thick planks
• 1/4 cup soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon mirin

  or more rice vinegar
• 1 tablespoon toasted sesame seed oil
• 1 teaspoon gochujang paste
• 1 teaspoon rice vinegar
• 3 garlic cloves

  minced
• 1 tablespoon neutral oil
• 1/2 teaspoon freshly ground black pepper
• 2 cups cooked rice

  for serving
• 1 scallion

  thinly sliced

Instructions

• 1 Make the sauce: whisk together the soy sauce, maple syrup, mirin, sesame seed
  oil, gochujang, rice vinegar, garlic, oil and pepper.
• 2 Heat a grill pan [https://amzn.to/2vA7bpc] or grill to medium heat. Lightly oil
  the grates, then add the eggplant. Using a pastry brush, brush the eggplant with
  the sauce and let it cook for 3-4 minutes per side until it is charred and
  tender, basting on the sauce as you grill
• 3 Remove and chop into small pieces, then place into a bowl and cover with the
  remaining sauce. Let sit for 10 minutes, allowing the sauce to absorb into the
  eggplant.
• 4 Divide rice into 4 bowls, then top with the eggplant. Garnish with scallions. 

Nutrition Info