Gochujang Eggplant
This spicy gochujang eggplant dish is packed with bold flavours. It’s ready in 30 minutes and is vegan and gluten-free. Great for lunch/dinner/meal prep
Servings: 4
Calories: 402kcal
Cost: £1.29
Ingredients
- 2 aubergines, sliced into 1 cm planks (£1.90)
- 250 g brown rice, washed (£2.50/5)=(£0.50)
- Bunch of spring onions, thinly sliced (£0.59)
- Bunch of fresh coriander, roughly torn (£0.60)
- 3 tbsp Gochujang paste (£1.55)
Cupboard Essentials
- 3 tbsp of soy sauce
- ½ tsp garlic granules
- 2 tbsp of olive oil
Instructions
Preheat oven to 356°F (180°C)
- Add the Gochujang, soy sauce, garlic granules and oil in a mixing bowl and whisk to combine.
- Slice the aubergines lengthways into planks approximately 1 cm wide.
- Place the aubergines in a large baking tray and score them with your knife. Pour around ¾ of the glaze onto the aubergines and use a spoon or your hands to ensure both sides are evenly coated.
- Pop them in the oven, timer set to 30 minutes. Meanwhile, measure out the rice and add 1:2 ratio of rice to water. Set a timer for your rice according to the packet, mine was 25 minutes.
- Using the remaining glaze that is left in the bowl, coat the aubergine again when there’s 10 minutes left on your timer.
- Once the timers are all up, you can assemble your meal by adding a layer of rice, some saucy baked aubergine, followed by some sliced spring onions and fresh coriander. Season with salt and some red pepper flakes for some added heat.
Notes
- Use little to no oil to achieve a crisp texture, preventing sogginess when making gochujang eggplant.
- Slice the aubergine evenly and thinly lengthwise to ensure even cooking and avoid inconsistent textures.
- Leave enough space between eggplant pieces on the baking sheet for the air to circulate and to allow for crispiness.
Nutrition
Calories: 402kcal | Carbohydrates: 70g | Protein: 10g | Fat: 9g