Gochujang Glazed Eggplant Bites with Crispy Shallots
Tender, roasted eggplant pieces are coated in a sweet and savory gochujang glaze, offering a delightful bitter-sweet umami profile. Topped with crunchy fried shallots, these bites provide a satisfying textural contrast.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
220 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
~5 min - 2
Wash and trim the ends of the eggplants. Cut them into 1-inch cubes.
~5 min - 3
In a large bowl, toss the eggplant cubes with 1 tablespoon of vegetable oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
~2 min - 4
Roast the eggplant for 20-25 minutes, flipping halfway, until tender and slightly browned.
~25 min - 5
While the eggplant is roasting, prepare the glaze. In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium-low heat, stirring, until the mixture is smooth and slightly thickened. This should take about 5 minutes.
~8 min - 6
In a small frying pan, heat the remaining 3 tablespoons of vegetable oil over medium heat. Thinly slice the shallots and fry them until golden brown and crispy. Drain on a paper towel and set aside.
~7 min - 7
Once the eggplant is roasted, add it to a clean mixing bowl. Pour the gochujang glaze over the eggplant and toss gently to coat evenly.
~1 min - 8
Transfer the glazed eggplant to a serving bowl. Sprinkle generously with crispy fried shallots and toasted sesame seeds.
~1 min
Tips
- For extra crispiness on the shallots, ensure they are sliced uniformly thin and don't overcrowd the frying pan.
- These can be served warm or at room temperature. For make-ahead convenience, roast the eggplant and prepare the glaze separately. Toss just before serving.
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