Gochujang Eggplant Stir-Fry

Name: Gochujang Eggplant Stir-Fry
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 medium eggplants; 3 tbsp gochujang paste; 3 tbsp sesame oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 4 cloves garlic; 1 tbsp brown sugar; 2 tbsp sesame seeds; 2 scallions; 1/2 tsp red pepper flakes

Soft eggplant in a silky gochujang sauce with garlic and sesame, surprisingly satisfying and absolutely addictive.

25 min · Beginner · 280 cal · 8g protein · $2.10/serving · Korean

Healthy Vegetarian

25minutes

4servings

280calories

8gprotein

$2.10per serving

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Ingredients (serves 4)

2 medium eggplants
3 tbsp gochujang paste
3 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
4 cloves garlic
1 tbsp brown sugar
2 tbsp sesame seeds
2 scallions
1/2 tsp red pepper flakes

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Instructions

1
Cut eggplants into half-moons, about 1/2-inch thick.
2
Heat sesame oil in a large skillet or wok over medium-high heat.
3
Add eggplant in batches and cook until golden and tender, about 4 minutes per batch. Remove and set aside.
4
Add minced garlic to the skillet and cook 30 seconds until fragrant.
5
Whisk together gochujang, soy sauce, rice vinegar, and brown sugar. Add to skillet.
6
Return eggplant to skillet and toss to coat with sauce. Cook 2 minutes.
7
Sprinkle with red pepper flakes, sesame seeds, and sliced scallions. Serve over rice.