Bulgogi eggplant

Total time: 40 minutes

Makes: 4 servings

1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into ¼-inch-thick slices

½ teaspoon kosher salt (Diamond Crystal)

Neutral oil, such as vegetable or canola, for grilling

1 tablespoon soy sauce 1 tablespoon maple syrup 1 tablespoon sugar

¼ teaspoon garlic powder

Freshly ground black pepper 1 scallion, thinly sliced on the bias, for garnish

1. Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.

2. While the eggplant drains,

prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple

syrup, sugar and garlic powder until the sugar is dissolved.

3. Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See note for stovetop method.)

4. Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.

Note: Alternatively, you can cook the eggplant on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering.

Add the eggplant to the pan. Sear until charred and caramelized at the edges, 1 to 2 minutes per side.

Thinly sliced like bulgogi, eggplants need only a brief flick of the fire to cook through and char at the edges.