Korean Glazed Eggplant Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 48 minutes

Ingredients

2 cloves garlic, minced

1-inch chunk ginger, minced

4 tablespoons honey

2 tablespoons brown sugar

1 tablespoon soy sauce

2 teaspoons rice vinegar

2 teaspoons sesame oil

2 tablespoons gochujang paste

¼ teaspoon red pepper flakes

2 large eggplants

1 tablespoon olive oil

Directions

Preheat the oven to 350 F.

Add the garlic, ginger, honey, brown sugar, soy sauce, rice vinegar, sesame oil, Gochujang, and red pepper flakes to a saucepan. Bring to a boil, stirring frequently, then simmer for 2 minutes.

Slice the eggplants in half lengthwise. Score them in a criss-cross pattern across the flesh.

Heat the olive oil in a large frying pan over medium-high heat. Fry the eggplants for about 3 minutes on each side until nicely browned.

Transfer the eggplants to a baking sheet, flesh side up. Brush the glaze generously all over the tops.

Bake for 30 minutes.

Garnish with some sesame seeds and chopped green onion if desired.

Nutrition

• Serving Size: 394 g
• Calories: 241
• Total Fat: 7 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 550 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 11 g
• Total Sugars: 34 g
• Protein: 5 g