Ginger Soy Marinated Eggplant (Korean-Inspired Banchan)

• 2–3 small eggplants (Korean or Chinese preferred), cut into thick batons or halved and sliced
• 1/2 teaspoon salt (for drawing out moisture)
• 1 tablespoon neutral oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar (or honey)
• 1 teaspoon sesame oil
• 1 teaspoon minced fresh ginger
• 1 garlic clove, grated or finely minced
• 1 green onion, finely sliced (for dressing)
• 1/2 teaspoon toasted sesame seeds
• Optional: 1/2–1 teaspoon gochugaru (for heat)

Instructions

1. 1

   Prep the eggplant: Cut the eggplant into bite-sized pieces or batons. Sprinkle lightly with salt and let sit for 10–30 minutes to draw out the bitterness. Pat dry.

2. 2

   Cook the eggplants: Option A (Fry): Shallow-fry in a pan with oil until lightly browned and soft. Drain on paper towels. Option B (Roast): Toss with oil, spread on a baking sheet, and roast at 400°F (200°C) for 20–25 minutes, until soft and golden.

3. 3

   Make the dressing: While the eggplant cooks, mix together soy sauce, rice vinegar, sugar, sesame oil, ginger, garlic, green onion, and sesame seeds. Add gochugaru if desired.

4. 4

   Toss and serve: Gently toss the warm eggplant with the dressing. Let it sit for a few minutes to absorb the flavours. For a more intense flavour, let the dressed eggplant chill in the fridge for 30 minutes before serving.

5. 5

   Serve: Serve warm, at room temperature, or chilled. Sprinkle with extra sesame seeds or green onion before serving if desired.