The eggplant I knew, growing up, was a bland, bitter Korean banchan called gaji bokkeum (“stir-fried eggplant”). Sesame oil, burnt garlic, salt, maybe soy sauce. This is not that. When you roast the eggplant, char it at the edges, you somehow make it earthy again, like ash, which is a welcome substratum for fresh mint, a pinch of sugar for balance, and a bright, yellow squeeze of lemon. The lemon juice is insurance against that styrofoam texture you can sometimes get with undercooked eggplant, as are the extra five minutes at the very end, when you leave your warm, fully dressed sheet pan salad in the oven to finish alloying.

Share: