Gochujang Eggplant

I cook a lot of vegetarian dishes and mostly plant based for my hubby. We have many favourites on rotation and this Gochujang eggplant has become one of them. This dish packs a huge punch of flavour even though it calls for just a few ingredients. This eggplant stir-fry is a simple satisfying meal. The eggplant is baked and then coated in a spicy sweet gochujang sauce making for not only an impressive dish but a most delicious one too.

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Gochujang Eggplant

Course Main Course, Side Dish

Ingredients

2 small eggplants about 500 g
2 spring onions
1-2 tsp grape seed oil
¼ cup parsley or cilantro chopped
⅓ cup toasted peanuts chopped

For the Sauce

2 tsp cornstarch
2 tbsp tamari or soy sauce
4 tsp rice wine vinegar
1 tbsp maple syrup
1 tsp finely grated ginger
1 small garlic clove finely chopped
2 tsp sesame oil
2-3 tsp gochujang (Korean chili paste) depending on your spice tolerance

Instructions

Heat oven to 400° F. Line two baking sheets with parchment.
Slice eggplant into ½” rounds and place in a single layer on the baking trays. Bake for about 25-30 minutes, flipping the slices over halfway through. They should be soft and lightly browned when they are done.
Cut the spring onions on the diagonal and set aside.
For the Sauce: Dissolve cornstarch in 2 tsp water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp water. Mix well and adjust the level of spiciness to your taste.
Once out of the oven, cut eggplant slices into bite-sized chunks.
Heat up a large pan on medium heat, add a small amount of oil, half the green onion slices. Stir fry them for a few seconds until softened and lightly charred.
Stir the sauce before adding it to the hot pan. Allow it to heat up for a few seconds to thicken.
Stir in eggplant chunks and stir well until heated through.
Serve with jasmine rice in a bowl, topped with the saucy eggplant. Garnish with green onions, fresh parsley or coriander and chopped toasted peanuts.
Recipe inspired by LazyCatKitchen