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.

Try this recipe from W Table.

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]