Grilled Eggplant with Gochujang recipe - ingredients, nutrition and when to eat it
Halved eggplant brushed with gochujang sauce and grilled makes a lovely summer side dish.
Halved eggplant brushed with gochujang sauce and grilled makes a lovely summer side dish. The eggplant turns tender and juicy, while the sauce is sweet with a little heat. It goes well with rice at dinner.
Grilled & stir-fried · 15 minutes to cook
Nutrition (per 216g serving): 147.6 kcal · protein 3.8g · carbohydrate 21.1g · fat 6.1g · sodium 846.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the eggplant is thick, slice it lengthwise once more before grilling so it cooks evenly.
Tips: The sauce burns easily, so cook over low heat after brushing it on.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Gochujang — 1 Tbsp
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp