Gochujang Glazed Eggplant

Gochujang Glazed Eggplant is a delightful vegetarian dish that combines the deep, savory flavors of Korean gochujang with tender, roasted eggplant. Perfectly balanced with a hint of sweetness and spice, this dish is both comforting and vibrant, making it an ideal addition to any dinner table.

Ingredients

• Eggplant - 1 large (about 300g)
• Gochujang - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Maple syrup - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. In a small bowl, mix together the gochujang, soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger to create the glaze.
4. Place the eggplant halves on a baking sheet, cut side up, and brush the glaze generously over the flesh.
5. Sprinkle salt and pepper to taste over the eggplant.
6. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and caramelized.
7. Remove from the oven and let cool for a few minutes.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in dietary fiber, promoting digestive health.

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