Great recipe modified from Bon Appetit.
Spicy Gochujang Eggplant Noodles
Ingredients
- 1 box pasta
- 4 tbsp gochujang
- 1 tbsp miso
- 6 tbsp olive oil
- 1 eggplant slice 3/4" thick, japanese eggplant if possible
- 6 cloves garlic thin sliced or chopped
- 1 piece ginger chopped
- 2 tbsp tomato paste
- 3 scallions or chives
- 1/4 cup dry roasted peanuts
- 1 cup pasta water
Instructions
- Cook pasta, not too overcooked as it's easier to fold in later if not too sticky. Drain and then rinse in cold water, saving 1 cup of pasta water.
- In a small bowl mix the miso, gochujang, stir and add enough hot water (not the pasta water but from faucet) to make smooth.
- Heat a couple tbsps of olive oil in a large pan, medium high. Place eggplant in pan, lightly baste with olive oil. Lightly salt. Cook for a few minutes and flip and baste as needed to golden brown both sides. Can squish with spatula to release some oil before flipping instead of adding more oil. Remove from pan and set aside.
- Add small amount of olive oil to pan at medium heat. Cook garlic and ginger for a couple minutes, Add tomato paste and swirl around and cook for a minute until darkens. Add the miso mix and stir and then put eggplant back in pan, cooking for about 5 minutes.
- Add pasta and fold in gently, add enough reserved pasta water to make mixture a bit saucy. Use just enough pasta to get the right ratio, prob 3/4 of box.
- Serve with dry roast peanuts and scallions on top.
Tried this recipe?Let us know how it was!