Description
This Gochujang Eggplant recipe features roasted eggplant drizzled with a flavorful tahini sauce, perfect for adding a spicy twist to your meal.
Ingredients
Scale
- 1 large eggplant
- 2 tablespoons lemon juice
- or more to taste
- 1/4 cup tahini
- or to taste
- 2 tablespoons sesame seeds
- 2 cloves garlic
- minced
- salt and pepper to taste
- 1 ½ tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplant into rounds or cubes, and toss with olive oil, salt, and pepper.
- Spread the eggplant on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a bowl, mix tahini, lemon juice, minced garlic, and additional salt and pepper to taste to create the sauce.
- Once the eggplant is done, drizzle it with the tahini sauce and sprinkle with sesame seeds.
- Serve warm as a side dish or main course.
Notes
Adjust the level of lemon juice and salt in the tahini sauce to suit your taste. You can also garnish with fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Gochujang, Eggplant, Tahini, Spicy, Vegan, Healthy