Spicy Eggplant

Spicy Eggplant is a vibrant Korean appetizer that features tender, roasted eggplant tossed in a spicy and tangy sauce, creating a delightful balance of flavors. This dish is not only delicious but also showcases the rich culinary traditions of Korea with its bold spices and fresh ingredients.

Ingredients

• Asian eggplant - 2 medium (about 300g)
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Green onion - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. Place the eggplant halves on a baking sheet lined with parchment paper, brush them with sesame oil, and sprinkle with a pinch of salt.
4. Roast the eggplants in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.
5. While the eggplants are roasting, prepare the sauce by combining the minced garlic, gochugaru, soy sauce, maple syrup, and rice vinegar in a bowl. Mix well.
6. Once the eggplants are done, remove them from the oven and drizzle the sauce over the hot eggplants.
7. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 6 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

• Rich in antioxidants, which help protect the body from free radicals.
• Good source of dietary fiber, promoting healthy digestion.

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