Gochujang Roasted Eggplant (vegan & plant-based)

Yield:. 2 servings

I was a little late to the gochujang party. Every other vegan on the planet seems to ferment their own and use it like a good southerner uses ketchup.

I am teaching from home during this pandemic and everything takes three to five times as long, so I wasn’t ready to take on fermentation. Instead, I did a little research to find out what commercial brand came the most highly recommended and then ordered it off Amazon. It was much easier to procure than toilet paper.

And this Korean pepper paste is has tasty and versatile as its reputation would have. Equal parts sweet, salty, and spicy, it plays nice with everyone. So, expect quite a few new recipes inspired by this wonder condiment

I’m not really sure you can actually call this a recipe, but here is what I did for a dish that was as quick and easy as it was delicious and satisfying.

1 eggplant, halved (about 6 to 7 inches long)

1 tablespoon olive oil

1 large clove garlic, sliced lengthwise

Sea salt to taste (or 1 tablespoon vegan miso)

2 tablespoons gochujang

Garnishes: thinly sliced green onion tops or scallions and lightly salted and roasted chopped peanuts.

Preheat oven to 400 degrees. Rub cut sides of eggplant with olive oil followed by cut side of garlic clove. Score diagonally to create a grid. Place face down in an oiled pan or a seasoned iron skillet and roast for 17 to 20 minutes or until tinder, but not falling apart. Remove from oven, carefully flip eggplants over, season with salt if using or combine miso with Gochujang and spread liberally over cut surfaces. Roast for 3 to 5 more minutes. To serve, place thinly sliced green onion tops or scallions in the scored crevices going in one direction and sprinkle with chopped peanuts.

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