Silky roasted eggplant glazed with soy, garlic, and a touch of gochujang, served over rice with cucumber, scallions, and toasted sesame.
Introduction
These eggplant rice bowls offer deep savoury character with minimal complication. Roasting gives the eggplant a soft, almost custard-like interior, while a glaze of soy, garlic, ginger, and gochujang provides enough sweetness and heat to keep the dish precise rather than heavy. Crisp cucumber and scallions restore freshness at the end.
Ingredients
- 2 medium eggplants, cut into thick wedges
- 2 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp brown sugar or honey
- 2 garlic cloves, grated
- 1 tsp grated fresh ginger
- 2 tsp rice vinegar
- 4 cups cooked short-grain rice
- 1 small cucumber, thinly sliced
- 2 scallions, finely sliced
- 2 tsp toasted sesame seeds
- Optional: fried eggs or kimchi for serving
Instructions
- Heat the oven to 220°C / 425°F. Toss the eggplant with the oil and arrange on a lined tray in a single layer. Roast for 20 minutes, turning once, until browned and fully tender.
- In a small bowl, whisk together the soy sauce, gochujang, sugar, garlic, ginger, and rice vinegar.
- Brush or spoon the glaze over the roasted eggplant. Return the tray to the oven for 5 to 7 minutes, until the glaze turns glossy and lightly caramelized at the edges.
- Divide the hot rice among four bowls. Top with the glazed eggplant, then add cucumber, scallions, and sesame seeds.
- If using, finish each bowl with a fried egg or a small spoonful of kimchi. Serve immediately.
Tips
- Salt the eggplant lightly and let it stand for 10 minutes before roasting if you want an even silkier texture.
- A little extra rice vinegar or lemon at the table sharpens the final balance.
- Leftover glazed eggplant is excellent tucked into lettuce leaves for lunch the next day.