This Easy Gochujang Aubergine is a tasty Asian aubergine recipe baked in the oven. Full of flavor and fuss-free, it is super delicious as a side with rice! Baked in the oven till soft and gooey, it's great for weeknight family meals in summer and fall.
🥘 Ingredients
You will need a few simple ingredients for 1 of my favorite Korean side dishes:
- Aubergine: cut into half and score. If you REALLY want to make this but don't have aubergine, here are some eggplant substitutes (note I have not tested them with this recipe!)
- Gochujang paste: you want the red chili paste in the tub and not the bottle (the latter has been seasoned and is usually for bibimbap or stir frying)
- Oyster sauce
- Light Soy sauce: Fish sauce should work as a substitute but I have not tested it yet (will do so soon)
- sesame oil
- optional, gochugaru chili flakes if you want it more spicy and lightly toasted sesame seeds and sliced spring onions for garnish
🥗 Suggested Accompanying Recipes
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Gochujang Aubergine (Baked)
Equipment
- 1 Baking tray and parchment paper
Ingredients
- 1 Aubergine Cut into equal halves and score (see above)
- 1 Tablespoon Gochujang pasta: you want the red chili paste in the tub and not the bottle (the latter has been seasoned and is usually for bibimbap or stir frying)
- ½ Tablespoon Oyster sauce
- ½ Tablespoon Light Soy sauce: Fish sauce should work as a substitute but I have not tested it yet (will do so soon)
- ½ Tablespoon Sesame oil
- optional, gochugaru chili flakes if you want it more spicy and lightly toasted sesame seeds and sliced spring onions for garnish
Instructions
- Preheat oven to 200C / 392F fan.
- Cut the aubergine into equal halves (if they're uneven in size they will take a different amount of time to cook through.) Score each half with criss-cross marks (see the post above for the photo if not sure.)
- Mix the gochujang paste, oyster sauce, light soy sauce and sesame oil then spread it over the aubergine. It will look like there's too much sauce but I personally think it's the right amount to scoop out the aubergine flesh and eat with.
- Bake for 35-45 minutes till cooked through and soft. (This will vary depending on the size of your aubergine. Garnish with the sesame seeds and spring onions then serve with rice.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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