Spicy Eggplant Bake

Spicy Eggplant Bake is a flavorful and comforting Korean-inspired dish that combines roasted eggplant with a spicy, tangy sauce. This dairy-free recipe is perfect for a hearty meal while being both satisfying and healthy.

Ingredients

• Eggplant - 2 medium
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. In a mixing bowl, combine olive oil, minced garlic, minced ginger, gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil to create the marinade.
4. Brush the marinade generously over the cut sides of the eggplants.
5. Place the eggplants cut side up on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 25-30 minutes or until the eggplants are tender and slightly caramelized.
7. Remove from the oven and sprinkle chopped green onions and sesame seeds on top before serving.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Gochujang adds flavor and potential metabolism-boosting properties.

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