Eggplant with Gochujang Sauce
When it comes to those cooler fall months, I love to cook with eggplant. It’s heartier than most produce, and its addition to my plate instantly makes me feel like I am eating the ultimate comfort food. One of the great characteristics of eggplant is it takes on whatever flavors it is cooked with, which is why we see it in so many dishes. You can find eggplant to be the star in Italian dishes, such as eggplant parmesan, or Mediterranean dishes like baba ganoush. For this eggplant with gochujang sauce, I used flavor profiles often found in Asian cuisine. Eggplant really is versatile. I cannot wait for you to try my eggplant with gochujang sauce, so let’s get cooking!
How to make eggplant with gochujang sauce
My eggplant with gochujang sauce is another one of my simple, yet flavorful, easy-to-make recipes. Start by cutting the eggplant into a half inch dice. Then in a bowl, add all the sauce ingredients and whisk. Add the eggplant to the sauce bowl, and make sure the eggplant is thoroughly coated. From there, heat up a high-sided skillet over medium-high heat. Pour the eggplant mixture into the pan, and cook for 6 to 8 minutes, or until the eggplant is nicely caramelized. That’s it, in under 15 minutes from start to finish, you have a delicious meal.
This eggplant with gochujang sauce can be used in many different dishes. If you want the eggplant with gochujang sauce to be the star of the dish, pair it with brown rice, or your favorite grain. In addition, you can also add other veggies to this dish that you have on hand.
This eggplant with gochujang sauce can also be a great veggie-packed side dish to my Instant Pot Short Ribs or any of your favorite meals! Let me know how you pair your eggplant with gochujang in the comments below!
All about eggplant
In European countries, eggplant is often referred to as an aubergine. Surprisingly, eggplant is a fruit, however, it’s nutritional profile more closely resembles a vegetable. Therefore, it is typically characterized as such. While the eggplant is native to Southeast Asia, it is used in a variety of cuisines around the world.1 There are also many different varieties of eggplant ranging from what we typically see in grocery stores, Italian Eggplant, to Graffiti Eggplant, Chinese Eggplant, Fairy Tale Eggplant, White Eggplant and beyond.2 Each eggplant has slightly different characteristics, but any kind can be used for this recipe.
The eggplant is packed with nutrition. Most notable are its fiber, manganese and antioxidant contents.3 Let’s break down each of these nutrients, starting with fiber. For 1 cup of eggplant, there is about 3 grams of fiber.3 Fiber is a type of carbohydrate that cannot be digested by humans.4 Because of this characteristic, it can reduce one’s risk for heart disease by absorbing and eliminating bad cholesterol, as well as promote optimal gut health.4
Manganese is a micronutrient that is abundant in eggplant. Manganese has many roles in the body including protein, carbohydrate and cholesterol metabolism.5 It also assists with bone and immune health.5
Lastly, let’s discuss antioxidants. Antioxidants are important components in our foods. Generally speaking, they keep our cells healthy by fighting free radicals present in our everyday environment.3
All about gochujang
What is gochujang?
Gochujang is a type of hot sauce native to Korean cuisine. It is typically made up of fermented soybean, red chile peppers, glutinous rice and salt, and resembles the same texture as tomato paste.6 Because of these ingredients, this sauce is spicy, with a little bit of a bite from the fermented soybeans and sweetness from the glutinous rice.6 Not only does gochujang pair well with eggplant, but it also pairs well with beef and pork dishes, too!
I hope you love this eggplant with gochujang sauce as much as I do! Don’t forget to tag @ChefAbbieGellman on Instagram if you make this, or any of my other recipes.
- Eggplant. Encyclopædia Britannica. https://www.britannica.com/plant/eggplant. Published November 26, 2019. Accessed October 9, 2020.
- Prakash S. A visual guide to 8 glorious varieties of eggplant. Kitchn. https://www.thekitchn.com/a-visual-guide-to-10-glorious-varieties-of-eggplant-232828. Published July 8, 2019. Accessed October 9, 2020.
- Link R. 7 Surprising health benefits of eggplants. Healthline. https://www.healthline.com/nutrition/eggplant-benefits#TOC_TITLE_HDR_2. Published June 30, 2017. Accessed October 9, 2020.
- Lane-Elliot A. The role of fiber. University of Michigan Health System. https://www.med.umich.edu/pfans/_pdf/hetm-2016/0816-roleoffiber.pdf. Published August 2016. Accessed October 9, 2020.
- Office of Dietary Supplements – Manganese. NIH Office of Dietary Supplements. https://ods.od.nih.gov/factsheets/Manganese-HealthProfessional/. Accessed October 9, 2020.
- Chaey C. What is gochujang, the little red tub we keep in arm’s reach? Bon Appétit. https://www.bonappetit.com/story/what-is-gochujang. Published September 6, 2019. Accessed October 9, 2020.
- 3 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 eggplant ~1 pound, diced ½-inch
- 1 tablespoon avocado or grapeseed oil
- In a bowl, whisk together gochujang, vinegar, oil, and maple syrup. Add eggplant and mix well.
- In a wok or high-sided skillet over medium-high heat, add oil then add eggplant mixture. Cook eggplant, tossing occasionally, until browned and crisp-tender, approximately 6 to 8 minutes. Serve immediately.