Glazed Gochujang Eggplant

Introduction

Delight your taste buds with Glazed Gochujang Eggplant, a savory and slightly spicy dish that is perfect for a flavorful meal. This recipe combines the unique taste of gochujang with tender eggplant, creating a dish that’s both delicious and satisfying.

Why Make This Recipe

If you’re looking for a tasty and innovative way to enjoy eggplant, this recipe is a must-try. The combination of soy sauce, maple syrup, and gochujang creates a balance of sweet, salty, and spicy flavors that will elevate your dining experience.

How to Make Glazed Gochujang Eggplant

Ingredients:

• 3 Chinese eggplant, cut into 1/2” slices
• 1 tablespoon olive oil
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 tablespoons soy sauce
• 4 teaspoons rice wine vinegar
• 1 tablespoon maple syrup
• 1 teaspoon finely grated ginger or ginger paste
• 2 cloves garlic, minced
• 2 teaspoons toasted sesame oil
• 2-3 teaspoons gochujang or to taste
• 2 green onions, chopped with green part separated
• 2 tablespoons coconut oil
• Salt and pepper to taste
• Sesame seeds for garnish
• Rice or noodles to serve

Directions:

1. Preheat oven to 390˚F. Place eggplant on a jelly roll pan and pour olive oil over the top. Stir to coat. Bake for 20 minutes, flipping halfway through cooking.
2. In a small jar, combine cornstarch with 2 tablespoons of water. Pour into a medium bowl. Whisk in soy sauce, rice wine vinegar, maple syrup, ginger, garlic, sesame oil, and gochujang.
3. Heat coconut oil in a wok or large skillet over medium-high heat. Add white parts of green onions and cook for 30 seconds.
4. Whisk the sauce one last time before adding to the hot pan. Cook for 1 minute then add eggplant. Toss to fully coat and cook for 1 minute. Remove from heat and add the remaining green onion. Stir to combine. Add salt and pepper to taste.
5. Serve eggplant over rice and top with sesame seeds.

How to Serve Glazed Gochujang Eggplant

Enjoy this dish hot over a bed of fluffy rice or noodles. Garnish with sesame seeds for added texture and visual appeal.

How to Store Glazed Gochujang Eggplant

Store any leftover eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Tips to Make Glazed Gochujang Eggplant

• Ensure the eggplant slices are evenly coated with oil before baking for even cooking.
• Adjust the amount of gochujang based on your spice preference.
• Be careful not to overcook the eggplant to maintain its tender texture.

Variation

For a vegan version of this dish, substitute coconut oil for a plant-based oil and use a vegan substitute for honey instead of maple syrup.

FAQs

1. Can I use regular eggplant instead of Chinese eggplant? Yes, regular eggplant can be used, but adjust cooking time accordingly.
2. Is gochujang spicy? Gochujang has a mild to medium level of spiciness, but you can adjust the amount to suit your taste.
3. Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prepare the sauce in advance and cook the eggplant when ready to serve for a quicker meal.