Gochujang eggplant bake

Bystilettocontesssa
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Gochujang eggplant bake

Recipe by stilettocontesssa
Servings

3

servings
Prep time

30

minutes
Cooking time

25

minutes

Adapted from: https://www.theguardian.com/food/2021/jan/31/nigel-slaters-recipes-for-aubergines-with-gochujang-and-chocolate-mint-frozen-yoghurt

Ingredients

  • 1/2 cup dried white beans, soaked overnight

  • 1 eggplant

  • 1 tablespoon butter

  • 1 teaspoon + 1 tablespoon olive oil, divided

  • 1/2 onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons gochujang

  • 1 teaspoon dried thyme

  • 200 grams cherry tomatoes

  • Pinch of sugar

  • Kale, finely chopped

  • 1/4 cup panko bread crumbs

  • Salt and pepper

Directions

  • Simmer white beans for 1 hour until cooked, then drain and set aside.
  • Slice eggplant into 1cm thick slices, scoring the skin of the end pieces. Then brush with olive oil, and sprinkle with salt.
  • Cook eggplant slices on grill pan over high heat, 5 minutes on each side, then set aside to cool before chopping into smaller pieces.
  • Over low heat, melt butter and 1 tsp olive oil before adding chopped onion and salt. Caramelize the onion for 15 minutes, stirring occasionally.
  • Add garlic, gochujang, thyme, salt, and pepper, cooking another 3-4 minutes to lightly brown, stirring occasionally.
  • Preheat oven to 200 C.
  • Add tomatoes and sugar for 5 minutes, then kale, eggplant, and beans for another 5 minutes, stirring occasionally.
  • Spray an 8×8 inch pan with oil, then pour the mixture in.
  • Sprinkle over the panko bread crumbs, then drizzle 1 tbsp oil over the top before baking for 25 minutes until lightly browned and bubbling.

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