Gochujang Eggplant

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This is my Gochujang Eggplant skewers recipe and it's unbelievably delicious. It comes together in less than 20 minutes and is such a crowd-pleaser.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 354kcal

Author: Emily Roz

Equipment

4 skewers

Ingredients

2 eggplants thinly sliced lengthways
3 garlic cloves minced
1 inch ginger finely chopped
2 tbsp gochujang
2 tablespoon peanut butter
½ tbsp sesame oil
1 tablespoon light soy sauce
1 tablespoon olive oil
½ tablespoon honey
2 portions rice noodles cooked to packet instructions
Cilantro (coriander), finely chopped
Scallions (spring onions), finely sliced

Instructions

Slice your eggplant (aubergine) down the length of the vegetable in very thin strips (¼cm). You could also use a peeler for this if you have one that is sharp enough!
Fold a slice of the eggplant into three and then spike it down onto the skewer (see images further up in the blog for references). You want around 6-8 eggplant slices per skewer. Repeat for all 4 skewers.
Place a non-stick pan on medium heat and drizzle in some oil. Add in your garlic and ginger and your skewers and leave to fry for 2 minutes on each side until beginning to lightly brown.
Meanwhile, make your gochujang peanut butter sauce. Taste and add more ingredients based on your preference. Feel free to make extra sauce to drizzle over the dish at the end (feel free to add a splash of water if you're doing this so that it loosens up the sauce for drizzling at the end).
Brush the sauce all over your skewers covering all corners and all the crevices. Fry for another 2-3 minutes until slightly brown. Meanwhile, prepare your noodles and toppings.
Divide your noodles between two plates, then remove the skewers from the eggplant and place two loads on each plate. Top with cilantro/coriander, scallions/spring onions, more sauce if you like things saucy, and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To change quantities: This recipe serves 2 people, so to make it for four, just double the quantities.

Storage: The great thing about eggplant/aubergine is that it's a great absorber of flavours, so the longer you leave it, the better! Once cooled, store in an airtight container and place in the fridge for up to 4 days.

Freezing: Store in an airtight container and freeze for up to 3 months. The texture might change slightly but it should still taste delicious. Leave to thaw in the fridge overnight before reheating.

Reheating: Add a teaspoon of water into the container and add on a loosely fitted lid. Place in the microwave until piping hot. Serve with rice, noodles, or whatever you fancy!

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