Gochujang Eggplant

SERVES 2PREP COOK

steamed rice

1cup

brown rice, rinsed

2cups

water

  1. In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).

  2. Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.

sauce

2teaspoons

water

2tablespoons

cornstarch

2tablespoons

tamari sauce

2teaspoons

sesame oil

3teaspoon

gochujang, more depending on heat preference

2tablespoons

ginger, minced

4cloves

garlic, minced

  1. In a bowl, make a cornstarch slurry with water.

  2. Add the remaining sauce ingredients and 2 tablespoons of water.

eggplant

1medium

eggplant, sliced into half inch rounds

1bunch

scallions, thinly sliced

1tablespoon

vegetable oil

  1. Pre-heat the oven to 390°F.

  2. On a non-stick baking sheet, add eggplant to bake for 30m, flip to bake the other side halfway through. They should be soft and lightly browned.

  3. In a pan over medium-high heat, add vegetable oil to cook scallions for 2m.

  4. Add to cook sauce mixture until thickened (1m).

  5. Add eggplant to coat with sauce.

garnish and serve

3tablespoons

peanuts, toasted and chopped

1small bunch

cilantro, finely chopped

  1. Serve this dish family style. In a serving dish, add gochujang eggplant. Garnish with peanuts and cilantro.

  2. Serve with a portion of rice each, in two separate bowls.

miso soup

2tablespoons

miso paste

2.5cups

water

½block

tofu, cubed

2

scallions, diagonally sliced

  1. In a pot over medium high heat, bring tofu and water to boil. Turn off heat.

  2. Stir in miso paste until incorporated.

  3. This soup will accompany the main dish. Prepare two bowls. In each, add a portion of soup and tofu. Garnish with scallions.