Gochujang Grilled Eggplant

Gochujang Grilled Eggplant is a flavorful dairy-free dish that combines the smoky sweetness of grilled eggplant with the spicy and savory notes of gochujang. This Korean BBQ delight is perfect as a main or side dish, bringing a taste of Korea right to your table.

Ingredients

• Eggplant - 2 medium-sized
• Gochujang - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Brown sugar - 1 teaspoon
• Rice vinegar - 1 teaspoon
• Green onions - 2 stalks, chopped (for garnish)
• Sesame seeds - 1 teaspoon (for garnish)
• Salt - to taste

Steps

1. Preheat the grill to medium-high heat.
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a bowl, mix together the gochujang, soy sauce, sesame oil, minced garlic, brown sugar, rice vinegar, and a pinch of salt to create the marinade.
4. Brush the marinade generously over the cut sides of the eggplant halves, ensuring it gets into the scored flesh.
5. Let the eggplants marinate for about 10-15 minutes to absorb the flavors.
6. Place the eggplants cut-side down on the grill and cook for about 5-7 minutes until they are nicely charred and tender.
7. Flip the eggplants and grill for an additional 5 minutes, brushing with more marinade if desired.
8. Once cooked, remove from the grill and let them cool slightly.
9. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Low in calories and high in fiber, promoting digestive health.

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