Gochujang Aubergine Skewers

If you’re craving something smoky, spicy, and satisfyingly savory, these Gochujang Aubergine Skewers are about to become your new obsession. Each slice of aubergine soaks up the deep, umami-packed flavors of the gochujang glaze, then roasts until gloriously tender with just the right amount of char. Whether you’re grilling outdoors or roasting in your kitchen, this dish brings bold Korean-inspired flavor with minimal fuss.

Behind the Recipe

This recipe was born from a late-summer evening when I had an abundance of aubergines and a half-used jar of gochujang waiting patiently in the fridge. I wanted something smoky, spicy, and simple, and skewering thick rounds of aubergine seemed like the perfect way to get maximum flavor with minimal effort. The result? A dish that felt comforting and new all at once, like something you’d order at a hip fusion spot but made right at home.

Recipe Origin or Trivia

Aubergine, also known as eggplant in some parts of the world, is a staple across many cuisines, from Mediterranean to Middle Eastern to East Asian. This recipe takes its cues from Korean flavors, especially gochujang, which is a fermented chili paste made with glutinous rice, soybeans, and red pepper flakes. Gochujang delivers a balanced heat, deep umami, and a hint of sweetness, making it a powerhouse ingredient in modern Korean cooking.

Why You’ll Love Gochujang Aubergine Skewers

There are so many reasons to fall for these sticky, spicy skewers.

Versatile: Serve them as a main with rice, a side dish, or even tucked into wraps or grain bowls.
Budget-Friendly: Just a handful of ingredients, mostly pantry staples, turn humble aubergines into something amazing.
Quick and Easy: Slice, glaze, roast or grill that’s it.
Customizable: Add your favorite toppings or switch up the spice level.
Crowd-Pleasing: That bold, sticky glaze is a total flavor bomb everyone will rave about.
Make-Ahead Friendly: Marinate the aubergines ahead and roast when ready.
Great for Leftovers: They reheat beautifully and can be repurposed into stir-fries or sandwiches.

Chef’s Pro Tips for Perfect Results

Before you fire up the oven or grill, keep these tips in your back pocket:

1. Salt the aubergines first to remove excess moisture and bitterness. Let them sit with salt for about 20 minutes, then blot dry.
2. Use thick slices about ¾ inch to prevent them from falling apart on the skewer.
3. Brush the sauce in layers during cooking to build that rich, sticky glaze.
4. Don’t overcrowd your pan or grill. Give the slices space so they roast, not steam.
5. Add a final drizzle of sauce after cooking for that extra gloss and punch of flavor.

Kitchen Tools You’ll Need

Nothing fancy here, just a few basics:

Cutting Board: For slicing aubergines evenly.
Sharp Knife: To get clean, thick rounds.
Mixing Bowl: To stir up that gochujang glaze.
Pastry Brush or Spoon: For glazing each slice generously.
Baking Sheet or Grill Pan: Depending on your cooking method.
Wooden or Metal Skewers: To thread the slices if grilling or for easy serving.

Ingredients in Gochujang Aubergine Skewers

The magic lies in the contrast between the tender aubergine and the bold, spicy-sweet glaze. Here’s everything you’ll need:

1. Aubergines: 2 medium, sliced into ¾ inch rounds They’re the canvas that soaks up all the flavor.
2. Gochujang: 3 tablespoons The star of the show, delivering spice, umami, and depth.
3. Soy Sauce: 2 tablespoons Adds saltiness and rich flavor to the glaze.
4. Rice Vinegar: 1 tablespoon Cuts through the richness with a pop of acidity.
5. Honey or Maple Syrup: 1 tablespoon Balances the heat with a gentle sweetness.
6. Garlic: 2 cloves, minced Adds warmth and savory depth.
7. Toasted Sesame Oil: 1 teaspoon For nutty, aromatic richness.
8. Green Onions: 2, finely chopped A fresh, colorful garnish.
9. Sesame Seeds: 1 tablespoon Add crunch and visual appeal.
10. Salt: As needed For salting the aubergines before cooking.
11. Neutral Oil: 1 tablespoon For brushing or drizzling to help with roasting.

Ingredient Substitutions

No worries if you’re missing a few items. Here’s how to adapt:

Gochujang: Try sriracha mixed with a bit of miso paste.
Rice Vinegar: Apple cider vinegar works in a pinch.
Honey/Maple Syrup: Use agave or brown sugar.
Sesame Oil: Can be omitted or swapped for olive oil for a different finish.
Soy Sauce: Tamari or coconut aminos for a gluten-free option.

Ingredient Spotlight

Gochujang: A Korean fermented chili paste that brings together heat, sweetness, and deep umami. It’s what gives this dish its unforgettable flavor.
Aubergines: Their spongy texture makes them ideal for soaking up sauces and roasting to tender perfection.

Instructions for Making Gochujang Aubergine Skewers

Let’s dive into the step-by-step. It’s simple and satisfying from start to finish.

1. Preheat Your Equipment:
   If roasting, preheat your oven to 425°F (220°C). If grilling, get your grill hot and ready.
2. Combine Ingredients:
   In a bowl, whisk together gochujang, soy sauce, rice vinegar, honey, garlic, and sesame oil until smooth.
3. Prepare Your Cooking Vessel:
   Line a baking sheet with parchment paper or lightly oil your grill grates.
4. Assemble the Dish:
   Thread salted, blotted aubergine slices onto skewers or place directly onto the sheet. Brush generously with the gochujang glaze on both sides.
5. Cook to Perfection:
   Roast in the oven for 25 minutes, flipping halfway and brushing again with sauce. Or grill for about 8 minutes per side until tender and caramelized.
6. Finishing Touches:
   Drizzle with remaining glaze and sprinkle with sesame seeds and chopped green onions.
7. Serve and Enjoy:
   Serve hot as a side or main dish. Perfect with steamed rice or a crisp cucumber salad.

Texture & Flavor Secrets

The aubergines turn meltingly soft on the inside with a slight crisp at the edges. The glaze clings to every curve, delivering smoky, spicy, tangy, and sweet notes in every bite. Garnishes like sesame seeds and green onions add the final crunch and freshness that makes the whole dish sing.

Cooking Tips & Tricks

Here are a few extra gems to keep things easy and delicious:

• Let the glaze sit for 10 minutes to let flavors meld.
• Use metal skewers if grilling for better heat transfer.
• Sprinkle flaky salt just before serving to enhance flavor contrast.
• Want extra char? Finish under the broiler for 2–3 minutes.

What to Avoid

We’ve all been there. Here’s how to sidestep common mistakes:

• Don’t slice the aubergines too thin. They’ll fall apart.
• Avoid skipping the salt soak. It’s key for texture.
• Don’t overcook. They should be soft but still hold shape.
• Don’t under-glaze. This recipe is all about the sauce!

Nutrition Facts

Servings: 4
Calories per serving: 180

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can prep the aubergines ahead by slicing and salting them, then storing them in the fridge until ready to cook. Leftovers can be kept in an airtight container for up to 3 days and reheated in the oven or microwave. These skewers also freeze surprisingly well. Just wrap tightly and store for up to a month, then reheat directly from frozen.

How to Serve Gochujang Aubergine Skewers

Pair these with steamed jasmine rice, cucumber salad, or even wrap them in a warm pita with a drizzle of yogurt. They also work wonderfully as part of a Korean BBQ spread alongside kimchi and grilled tofu.

Creative Leftover Transformations

Don’t toss those extras! Try these:

• Chop and add to stir-fried noodles.
• Mash and spread onto toast with a fried egg on top.
• Fold into an omelet or savory crepe.
• Add to a grain bowl with fresh greens and pickled veggies.

Additional Tips

For even more flavor and ease:

• Use leftover glaze as a dipping sauce or dressing.
• Garnish with fresh cilantro or mint for a pop of contrast.
• Double the glaze and keep it in the fridge for future meals.

Make It a Showstopper

Presentation matters, and this dish delivers:

• Stack skewers artfully with a sprinkle of toasted sesame on top.
• Serve on a dark plate to make the colors pop.
• Drizzle sauce just before serving for that glossy finish.

Variations to Try

Craving a twist? These ideas are a great place to start:

• Spicy Peanut Glaze: Swap gochujang for peanut butter and chili flakes.
• Miso-Mirin Glaze: Use white miso, mirin, and ginger for a sweeter version.
• Grilled Tofu Add-On: Mix in cubes of marinated tofu for a protein boost.
• Zucchini Combo: Alternate zucchini and aubergine on skewers for variety.
• Crunchy Garnish: Add chopped roasted peanuts or crispy onions on top.

FAQ’s

Q1: Can I make this without skewers?
A1: Absolutely. Just roast the slices flat on a baking sheet and flip halfway.

Q2: Is gochujang very spicy?
A2: It has a mild to medium heat with deep umami and a bit of sweetness.

Q3: Can I make this ahead of time?
A3: Yes. You can marinate and even roast them earlier, then reheat when ready to serve.

Q4: What can I serve it with?
A4: Rice, salads, noodles, or even flatbread. It’s super versatile.

Q5: How long do leftovers last?
A5: Up to 3 days in the fridge, or freeze for up to a month.

Q6: Can I use eggplant instead of aubergine?
A6: Yes, they’re the same! Just use the same slicing and cooking method.

Q7: Is this recipe vegan?
A7: Yes, as long as you use maple syrup or agave instead of honey.

Q8: Can I make this in an air fryer?
A8: Definitely. Cook at 400°F for about 12–15 minutes, flipping once.

Q9: What’s the best substitute for gochujang?
A9: A mix of sriracha and miso paste gives a similar flavor profile.

Q10: Can I add other vegetables?
A10: Yes, mushrooms, zucchini, or bell peppers work well on the skewers too.

Conclusion

These Gochujang Aubergine Skewers are spicy, sticky, and utterly satisfying. With a bold glaze, tender texture, and simple prep, they’re sure to become a go-to favorite whether you’re cooking for one or serving a crowd. Trust me, you’re going to love this.

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