Korean Doenjang & Lemon Eggplant Banchan

Ingredients

• 2 Male Eggplant
• 3 stalk Green Onion
• Few shakes Lemon Zest ((Must-have!))
• Few shakes Sesame Seeds ((For Garnish))
• 2 Tablespoons Doenjang
• 1/2 Tablespoon Lemon Juice
• 1 Tablespoon Mirim
• 1 Tablespoon Honey

Instructions

1. 1

   Trim the ends off the eggplants. Then cut each eggplant into 3-4 cm pieces. Afterwards, use your knife to make a cross-shaped cut (reference video). Note: Don't cut it all the way through.

2. 2

   Chop your green onion stalks into very thin slices.

3. 3

   Now take out a mixing bowl and let's make the Doenjang-Lemon Sauce: Thoroughly mix Doenjang (2 Tablespoons), Lemon Juice (1/2 Tablespoon), Mirim (1 Tablespoon) and Honey (1 Tablespoon).

4. 4

   Take a small spoon and drizzle the the Doenjang-Lemon sauce into the eggplant pieces. Make sure to rub the sauce over the top of the pieces as well.

5. 5

   Add some oil to a frying pan. Get it hot. Then reduce the heat to a LOW. Carefully, place each eggplant piece into the frying pan - with the cross-shaped cut facing up. Then put a lid on and let it cook for about 2 minutes.

6. 6

   After 2 minutes, take off the lid. Then flip each one over. Now raise the heat to a medium. Place the lid back on and let it cook for another 2-4 minutes. Note: Check on it to make sure that it doesn't burn. Once the eggplant is fully cooked through, turn off the heat.

7. 7

   Plate the cooked eggplant. Sprinkle on some sesames seed. Then use a grater and sprinkle on some lemon zest - this is a key ingredient! Then finish-off with a handful of chopped green onions over the top. Bon Appetit - eat with rice!