STEP 1/6
Wash the eggplant clean, cut off the top, and cut it into 1.5cm thick pieces.
STEP 2/6
And make cuts so that the seasoning cuts well. Adjust the force so that the sheath is only about 1cm.
STEP 3/6
I'll make the sauce. Add 1 spoon of red pepper paste, 1/2 spoon of crushed garlic, 1/2 spoon of sugar, 1/2 spoon of oligosaccharide, 1/2 spoon of red pepper powder, 1 spoon of soy sauce, 1 spoon of pepper, 3 spoon of water, 1 spoon of sesame oil and 1/2 spoon of sesame seeds and mix well.
STEP 4/6
Place the eggplant on a non-greased heated pan and bake until golden brown.
STEP 5/6
When the eggplants are cooked brown in the front and back, season them. Since you need to make the texture of the grilled eggplant as much as possible, put the eggplant outside the pan, add the seasoning you made in the middle, boil it slightly, turn off the heat, and mix the eggplant in front and back
STEP 6/6
Grilled eggplant seasoning is done.
Grill the eggplant while blowing moisture and season it while maintaining the texture. You can enjoy grilled eggplants that have a chewy taste, not a soft texture.