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Gochujang Aubergine Skewers

Gochujang Aubergine Skewers

Spicy, sticky, and tender, these Gochujang Aubergine Skewers are bursting with Korean-inspired flavor and perfect for weeknight dinners or entertaining guests.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium aubergines, sliced into ¾ inch rounds
  • 3 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 2 green onions, finely chopped
  • 1 tablespoon sesame seeds
  • Salt, as needed
  • 1 tablespoon neutral oil

Instructions

  1. Preheat oven to 425°F (220°C) or heat grill.
  2. In a bowl, whisk together gochujang, soy sauce, rice vinegar, honey, garlic, and sesame oil.
  3. Salt aubergine slices and let sit for 20 minutes, then blot dry.
  4. Thread slices onto skewers or place on lined baking sheet. Brush with glaze.
  5. Roast for 25 minutes, flipping halfway and brushing with more sauce. Or grill 8 minutes per side.
  6. Drizzle with remaining glaze and garnish with sesame seeds and green onions.
  7. Serve hot as a side or main dish.

Notes

  • Use thick slices to avoid soggy texture.
  • Salt soak helps draw out moisture for better roasting.
  • Double the glaze and save it for stir-fries or rice bowls.
  • Try air frying at 400°F for 12–15 minutes as an alternative method.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Roasting or Grilling
  • Cuisine: Korean-Inspired
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: gochujang aubergine, korean eggplant recipe, spicy vegan skewers, roasted eggplant gochujang, vegan bbq skewers