I got a gorgeous eggplant in a recent veggie box delivery so was looking for a new way to cook it. This gochujang eggplant was the answer and it has quickly become a dish I am returning to again and again. It’s super simple but packed with flavour, and vegan friendly too!
I slightly tweaked a recipe from Lazy Cat Kitchen
Ingredients List
- 1 medium eggplant (around 500g)
- 2tsp cornstarch
- 2tbs soy sauce
- 4tsp rice wine vinegar
- 1tbs maple syrup
- 2tsp minced ginger
- 2 cloves garlic
- 2tsp sesame oil
- 2-3 tsp Gochujang (Korean chilli paste) – to taste
- 3-4 spring onions
- Olive oil
- Coriander
- Sesame seeds
Steps
- Preheat oven to 200C
- Slice the eggplant into 1.5cm thick slices, then cut into bite sized pieces
- Place on a lined baking tray and bake for 20-25 minutes, turning once, until lightly browned on both sides
- Meanwhile, whisk together the cornstarch and 2tsp water in a bowl until combined, then add the soy sauce, vinegar, ginger, garlic, sesame oil and gochujang with another 2tbs water. Whisk until well combined
- Slice the spring onion and separate the white from the green
- Heat some oil in a wok or large frying pan and cook the white parts of the spring onion until charred
- Pour in the sauce and allow to thicken and bubble before adding the eggplant and tossing to coat
- Serve sprinkled with remaining spring onion, fresh coriander and sesame seeds
This gochujang eggplant is seriously that simple! It’s packed with flavour despite the limited steps, and you can make it as spicy as you like. I found gochujang paste at my local supermarket, so hopefully you can get yours hands on it too because it’s great to cook with!
I really like serving this dish with rice and then some simple sesame greens on the side. It makes for an excellent flavour combination and the whole lot takes very little time to cook! It’s even all vegan friendly and can easily be gluten free too with a few tweaks like tamari instead of soy sauce.
If you’re as big a fan of eggplants as I am then I seriously recommend you give this gochujang eggplant a try as soon as possible. You won’t regret it!
Who wants to give this gochujang eggplant a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!