Baked Eggplant with Gochujang

Baked Eggplant with Gochujang is a flavorful and spicy dish that combines the rich umami of eggplant with the heat of Korean gochujang paste. This low-carb delight is perfect as a side or a main dish, bringing a unique twist to your dinner table.

Ingredients

• Eggplant - 1 medium (about 300g)
• Gochujang - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. In a bowl, mix gochujang, olive oil, minced garlic, soy sauce, and sesame oil to create a marinade.
5. Place the eggplant in a single layer on a baking sheet lined with parchment paper.
6. Brush the marinade generously over both sides of the eggplant slices.
7. Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and slightly caramelized.
8. Remove from the oven and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 160
• Protein: 4 g
• Carbs: 18 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Eggplant is low in calories and high in fiber, promoting digestive health.
• Gochujang contains capsaicin, which may help boost metabolism and aid in weight management.

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