Eggplant and I have a sorted history. I’ve wanted to like it for ages, knowing full well it’s a food rich in nasunin, an antioxidant found in the purple skin that supports brain health. I need all of the nasunin I can get considering both my parents suffered from Alzheimer’s and dementia and yet I’ve struggled to fully embrace the glory that is eggplant. I’ve repeatedly made it with disappointing results but over the last year I’ve explored this vegetable and finally feel we have made peace. After trying a ton of different recipes, grilling it is my new go-to. I kinda like how floppy it gets in some places and crisp in others. Something about the texture makes it right for snacking and any leftovers I can easily be throw into a quick ramen bowl on those days when I’m feeling lazy.

Ingredients

1 tbsp fermented black bean paste
1 tbsp sesame or olive oil
1/2 a lime, juiced
1/4 tsp powdered ginger
1 tsp chili garlic sauce
1 tsp honey
sesame seeds and scallions for garnishing.

Directions

Slice eggplant 1/2 inch thick and lay out on a baking sheet.
Sprinkle liberally with salt and let rest for 15 minutes.
Flip the eggplant slices over, lightly salt the other sides and let rest for 15 more minutes. This will help draw out the moisture and cook more evenly.
Start heating the grill and begin making the marinade by mixing the above ingredients in a bowl or small jar.
Shake or stir vigorously to thoroughly combine.
With a paper towel, blot the mosture from the sliced eggplant.
Brush one side of the eggplant with the marinade and then lay the brushed slices face down on the grill.
Brush marinade on the other sides so that both have been sauced.
Grill for 4ish minutes and then flip,reapplying any leftover marinade.
Flip again, brushing on more marinade as the slices grill.
Continue this technique until the eggplant is cooked through and then remove to a platter and top with sesame seeds and scallions.

For Ramen Bowl

Make noodles according to package instructions.
Add sliced snap peas, a soft boiled egg, and a few pieces of the grilled eggplant.
Top with fresh cilantro and a spoonful of chili oil with black beans to finish things off.

That’s it. Simple but delicious. Enjoy!