Description
This Gochujang Eggplant recipe features roasted eggplant tossed in a flavorful, spicy tahini sauce, perfect as a delightful side dish or a hearty main.
Ingredients
Scale
- 1 large eggplant
- 2 tablespoons lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic
- salt and pepper
- 1 ½ tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the eggplant into cubes and place them in a bowl.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Spread the eggplant evenly on the baking sheet and roast for 25-30 minutes or until tender and golden brown.
- In a separate bowl, mix the tahini, lemon juice, minced garlic, and sesame seeds until smooth.
- Once the eggplant is roasted, transfer it to a serving dish and drizzle with the tahini sauce. Toss to combine.
- Adjust seasoning with additional salt, pepper, and lemon juice to taste. Serve warm.
Notes
Feel free to add more spices or herbs to the tahini sauce based on your preference. This dish can be served hot or at room temperature.
- 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, roasted eggplant, tahini sauce, vegan recipe, spicy eggplant