Grilled Eggplant with Spicy Garlic Miso Gochujang

Vegan Grilled Eggplant with Spicy Garlic Miso Gochujang


  • Cut eggplants in half and sprinkle with salt.
  • Let rest 20 minutes in a strainer and wash it off with water.
  • Drain the eggplant and pat it dry with paper towels.
  • Mix gochujang with 10 gram of olive oil and chopped garlic.
  • Brush eggplant with olive oil and start to grill both sides.
    Will take about 5 minutes for each side
  • When almost done brush with spicy miso gochujang sauce and grill for a fewadditional minutes.
  • Spicy miso gochujang, works well as a dipping sauce for vegan burgers and other kinds of vegetable preparations.


    Tip: Brush eggplant with sauce last minute to prevent the miso from burning


  • Eggplants, 2 pieces.
  • Extra virgin olive oil 20 ml
  • O’Food Gochujang Spicy Miso Sauce 20 gr
  • Garlic, chopped 5 gr