Description
A quick and flavorful weeknight dish featuring tender eggplant in a spicy, sweet, and savory gochujang sauce that mimics takeout vibes at home.
Ingredients
Eggplant and Sauce Ingredients
- 2 medium medium eggplants (Or 3 smaller Asian eggplants. If large and seedy, peel a few strips and cut out the spongy seed pockets.)
- 2 tbsp neutral oil (avocado, canola, or grapeseed) (For frying the eggplant.)
- 2 to 3 cloves garlic, minced (Add fragrant flavor.)
- 1 tbsp gochujang (Korean chili paste.)
- 1 tbsp soy sauce (Can use tamari for gluten-free option.)
- 1 tbsp honey or brown sugar (For sweetness.)
- 1 tbsp rice vinegar or apple cider vinegar (Adds acidity.)
- 2 tbsp water (Helps to thin the sauce.)
- 1 tsp sesame oil (Added at the end for flavor.)
- to taste as needed sesame seeds and sliced green onion (For topping.)
Instructions
Preparation
- Slice the eggplants into thick half moons or long batons, keeping the pieces similar in size for even cooking.
Mix Sauce
- In a small bowl, stir together gochujang, soy sauce, honey, rice vinegar, and water until well combined.
Sear Eggplant
- Heat oil in a large pan over medium-high heat. Add eggplant in a single layer and let it sear for 1-2 minutes until browned.
- Flip the eggplant and cook until pieces start to soften, doing in batches if necessary.
Add Garlic
- Lower heat to medium and add the minced garlic. Stir for about 20 seconds until fragrant.
Add Sauce
- Pour in the sauce and gently stir to coat the eggplant. Simmer for 2-4 minutes until the sauce thickens.
Finish
- Turn off the heat, stir in sesame oil, and top with sliced green onion and sesame seeds before serving.
Notes
For best results, store toppings separately if making leftovers. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Vegetarian
- Cuisine: Korean