Ingredients
- 1 medium to large eggplant
- 3 tbsp ChamCham Smoky Gochujang
- Olive oil
- Sesame seeds, for garnish
- Spring onion, finely sliced, for garnish
1. Preheat the oven to 200°C (fan-forced).
2. Prepare the eggplant:
- Slice the eggplant in half lengthwise.
- Score the flesh in a criss-cross pattern, being careful not to cut through the skin.
- Lightly brush or rub the surface with oil.
3. Bake the eggplant (cut side up) for 25–30 minutes, or until soft and golden.
4. Add the sauce:
- Remove from oven and spread 1.5 tbsp of ChamCham Smoky Gochujang on each half.
- Return to the oven for another 5–7 minutes, until the sauce is bubbling and slightly caramelised.
5. Garnish & serve:
- Sprinkle with sesame seeds and sliced spring onion.
- Serve warm as a side, or over steamed rice for a simple meal.
