Korean Gochujang Glazed Eggplant

Ingredients (Serves 4):

Eggplant:

• 2 large eggplants (aubergines), halved lengthwise
• 2 tbsp vegetable oil
• 1/2 tsp salt

Glaze:

• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp miso paste
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)

Garnish:

• 2 green onions, chopped
• 1 tsp sesame seeds

Instructions:

1. Prepare the Eggplant:
   • Preheat your oven to 200°C (400°F).
   • Score the flesh of the eggplant halves in a crisscross pattern, being careful not to cut through the skin.
   • Brush the eggplant halves with vegetable oil and sprinkle with salt.
   • Place the eggplant halves cut-side down on a baking sheet lined with parchment paper.
2. Roast the Eggplant:
   • Roast the eggplant in the preheated oven for 25-30 minutes until tender and golden brown.
3. Make the Glaze:
   • In a small bowl, whisk together gochujang, miso paste, soy sauce, honey (or maple syrup), sesame oil, minced garlic, grated ginger, rice vinegar, and sesame seeds (if using).
4. Glaze the Eggplant:
   • Remove the eggplant from the oven and carefully flip the halves over.
   • Brush the cut sides generously with the gochujang glaze.
   • Return the eggplant to the oven and roast for an additional 10 minutes until the glaze is bubbly and slightly caramelized.
5. Serve:
   • Garnish with chopped green onions and sesame seeds.
   • Serve immediately as a savory side dish.

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes

Enjoy your Gochujang Glazed Eggplant!