Directions
- 1Roast the eggplant over an open flame, then finish it in the oven.
- 2Roast the tomatoes over an open flame.
- 3Peel the roasted tomatoes and eggplant and mash the eggplant with a fork. Chop the eggplant and tomatoes.
- 4Cut shallots into thin slices.
- 5Fry the shallots over low heat until golden brown.
- 6Heat the shallot oil and cook the shallots, garlic, gochujang, and tomato paste.
- 7Add the roasted eggplant and tomatoes to the pan and cook them together.
- 8Add spices, seasonings, and lemon juice. Mix well.
- 9Serve in a bowl with olive oil, tahini, sesame seeds, parsley, and pomegranate seeds. Top with fried shallots.
- 10Serve with pita bread.
Ingredients
- 1 eggplant
- 1 cup shallots
- 2 tomatoes
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 1 tablespoon sesame seeds
- 1 tablespoon parsley
- 1 tablespoon pomegranate seeds
- 1 tablespoon gochujang
- 1 tablespoon tomato paste
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 teaspoon spices
- 1 pinch salt
- 2 pita bread
Equipment
ovenknifeforkfood processorfrying panwooden spoon
Related recipes
KBBQ Beef Kabobs
Korean · Sauce & Condiment
Korean BBQ Chicken Bowl
Korean · Sauce & Condiment
Sausage in the Crock Pot (Stovetop Version) with Homemade Shells and Cheese
Korean · Sauce & Condiment
Patate glassate alla coreana
Korean · Sauce & Condiment18m
Korean Blueberry Roast Pork Belly
Korean · Sauce & Condiment45m
Steak Bibimbap Bowl
Korean · Sauce & Condiment
Spicy Kimchi Tofu Bowl
Korean · Sauce & Condiment
Kimchi
Korean · Sauce & Condiment
Smoked Beef Rib with Gochujang Barbecue Sauce
Korean · Sauce & Condiment
Gungjung Tteokbokki con papel de arroz
Korean · Sauce & Condiment
Korean Style Chicken Rice Bowl
Korean · Sauce & Condiment
5분컷 파김치 (5-Minute Green Onion Kimchi)
Korean · Sauce & Condiment5m