Doenjang Glazed Eggplant

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

4 medium eggplants

Olive oil, for brushing

3 spring onions, thinly sliced

Sesame seeds, for serving

Steamed rice, for serving

subheading: For the doenjang glaze:

125 grams (4 ½ ounces, about ⅓ cup plus 2 tablespoons) doenjang (Korean soybean paste, available at Korean markets; substitute red miso)

50 grams (3 level tablespoons) honey

2 tablespoons soy sauce (I use tamari)

2 tablespoons toasted sesame oil

5 cloves garlic, germ removed, finely chopped

Directions at cnz.to

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