A few weeks ago my friend Mary shared a bunch of really adorable baby Japanese eggplant with me--her CSA had been filled with them and she was a bit eggplanted out.
I was trying to think of something that would do these cute veggies justice, and decided to go with a bulgolgi-type marinade. I started with a CL recipe for Korean barbecue wet rub, but used about half the oil and added a few splashes of mirin and a few splashes of water (to make sure there was enough to coat everything). I sliced the eggplants in half lengthwise and marinated everything together in a plastic bad overnight. The next day I roasted the eggplant (threw out remaining marinade) until it was, well, roasty...I think about 40 min at 425.
I'm happy to report that the end result was a tasty success, albeit a tiny bit too sweet. I think next time I would use a bit less brown sugar, a bit more soy, and maybe throw in some ground red pepper for kick. But otherwise, a win! And since it's totally okay to binge on vegetables, I ate nearly all of them in one sitting.
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