Korean BBQ Eggplant

Korean BBQ Eggplant


This is my favorite way to use my Korean BBQ sauce. It soaks into the eggplant so well and transports you savory heaven. It is A-MAAAAAYYY-ZZZHHHUUUUNNGG! So do it!


1/2 cup toasted sesame oil

1/4 cup aminos (or soy sauce)

1/4 cup rice wine vinegar

1/4-1/2 cup coconut sugar (or brown sugar or maple syrup)

2 cloves of garlic (crushed)

2 tbsps minced ginger

1 tbsp korean chili flakes 
(or hot chili oil or just plain chili flakes)

1 large eggplant


Preheat your oven to 375F. Cut up a large eggplant into chunks. Coat the chunks with Korean BBQ sauce and let sit for at least 20 minutes. Then toss it all into a baking dish. Bake it for 30 minutes, flipping it half way through

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