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)