Korean Pan-Grilled Eggplant with Doenjang Glaze (2 Servings)

Rinse the eggplants, remove the stems, then cut each lengthwise into 4–5 long slices.

Mix doenjang, garlic, rice syrup, mayonnaise and 15 mL water into a spreadable glaze.

Warm about half the oil in a skillet over medium-low heat and lay the slices in a single layer.

Turn the slices until lightly browned on both sides and soft in the center. Add the remaining oil gradually if needed.

Lower heat, brush a thin layer of glaze on the eggplant, and turn briefly to warm it through without scorching.

Serve warm. Do not use all the glaze if the soybean paste is particularly salty.