Baked eggplants in Korean glaze
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
When baked, the eggplant's flavor becomes rich and robust, while the glaze of Korean gochujang paste, honey, and dark sesame oil adds a touch of tang, sweetness, and a nutty note. Glazed eggplants are perfect for both everyday and festive side dishes. Serve sprinkled with green onions and sesame seeds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 eggplants
- 2 tablespoons gochujang paste (Korean red chili paste)
- 1 tsp. dark sesame oil
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Cooking the dish according to the recipe:
- Halve 4-5 Japanese eggplants, lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 200°C (400°F) until tender, about 15 minutes.
- In a bowl, combine 2 tablespoons each of soy sauce, gochujang paste, and honey, add 1 teaspoon each of dark sesame oil and minced garlic, and 1/2 teaspoon of coarse salt. Brush the eggplants with the glaze; bake until crisp, another 4 minutes. Brush with the remaining glaze; sprinkle with chopped green onions and sesame seeds.
Author of the recipe - Jackie Ji Yoon Park is a food stylist and recipe developer at Food Network.
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