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Gochujang Eggplant Recipe

Gochujang Eggplant

A Korean-inspired side dish featuring roasted eggplant in a sweet, spicy, and savory glaze.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 pounds Asian eggplant, cut into 1-inch thick rounds
  • 3 tablespoons olive oil, for roasting
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1/4 cup chopped toasted peanuts
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Preheat oven to 400°F. Place eggplant slices on a parchment-lined baking sheet. Brush both sides with olive oil and roast for 15-20 minutes until completely tender.
  • In a small bowl, whisk together the gochujang, soy sauce, brown sugar, vinegar, sesame oil, and garlic until smooth.
  • Remove eggplant from oven and thickly coat with glaze on both sides. Return to oven for 5 more minutes.
  • Transfer glazed eggplant to a platter. Top with scallions, peanuts, and cilantro. Serve immediately over steamed rice.