This recipe brings out the best in eggplant with a savory, slightly sweet, and mildly spicy seasoning. Gochujang, soy sauce, and sesame oil come together to create a well-balanced flavor, while roasting brings out the eggplant’s natural depth.

It’s a simple yet satisfying dish that pairs well with rice or stands on its own.

Ingredients:

2 eggplants

2 stalks green onions

Sesame seeds

Seasoning

1 tablespoon gochujang

½ tablespoon chili powder

1 tablespoon soy sauce

1 tablespoon oligosaccharide syrup

1 teaspoon sugar

1 tablespoon minced garlic

1 tablespoon sesame oil

Pinch of salt

Pinch of black pepper

Pinch of sesame seeds

(serves 2)


Instructions:

Preheat oven to 200 degrees Celsius.

Cut the eggplant in half lengthwise, and score one side in a crisscross pattern.

Mix the sauce ingredients in a bowl.

Chop the green onions into small pieces.

Cook the eggplants in a pan until the flesh is brown.

Once brown, spread the sauce over the eggplants. Place eggplants in the oven and bake for 8 to 10 minutes.

Place the baked eggplants on a plate, and sprinkle them with chopped green onions and sesame seeds.

[Source: W Table]

(Gaji gochujang gui, grilled eggplant with chili paste, gochujang-marinated eggplant, spicy Korean-style eggplant, roasted eggplant in chili sauce)