Mediterranean Korean-Style Eggplant Two Ways
Eggplant is one of those vegetables that soaks up flavor beautifully, making it ideal for bold seasonings. This recipe gives you two variations: a quick stir-fry for a spicy, savory kick and a roasted version with a sweet-sour glaze. Both bring together Korean-inspired sauces with a Mediterranean touch, using fresh eggplant, sesame, garlic, and chili. You can serve either version as a side dish, over rice, or alongside grilled meats and salads.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 4
Ingredients
Eggplant
2 medium-sized eggplants (Asian, Chinese, or Japanese varieties work best)
Seasoning/Sauce Ingredients
1–2 tablespoons soy sauce
1–2 cloves garlic, minced (or 1 teaspoon minced garlic)
1 tablespoon sesame oil (or to taste)
½ teaspoon sesame seeds, for garnish (optional)
1 teaspoon sugar (optional, adjust to taste)
½ tablespoon gochujang (Korean red chili paste) or gochugaru (red pepper flakes), adjust to taste
2 teaspoons rice vinegar
1 tablespoon oyster sauce or hoisin sauce (optional, for glaze)
Other
1–2 green onions, chopped (optional, for garnish)
3–4 green chili peppers or ½ green bell pepper, sliced (optional, for spice)
2 tablespoons cooking oil (for stir-frying or roasting)
Instructions
Version 1: Stir-Fried Spicy Eggplant
Prepare eggplant: Cut into bite-sized strips or half-moons.
Heat oil: In a large skillet or wok, heat 2 tablespoons cooking oil over medium-high heat.
Cook aromatics: Add garlic and chili peppers (if using), stir-fry 30 seconds until fragrant.
Add eggplant: Stir-fry for 5–6 minutes until softened and slightly browned.
Season: Stir in soy sauce, gochujang (or gochugaru), sugar (if using), and rice vinegar. Cook 2–3 minutes, tossing to coat evenly.
Finish: Drizzle with sesame oil, sprinkle with sesame seeds, and garnish with green onions. Serve hot with rice.
Version 2: Roasted Eggplant with Sweet-Sour Glaze
Preheat oven: 400°F (200°C).
Prepare eggplant: Slice into thick wedges or rounds. Toss with 1 tablespoon cooking oil, salt, and pepper.
Roast: Spread on a baking sheet and roast 15–20 minutes, flipping halfway, until golden and tender.
Make glaze: In a small pan, combine soy sauce, rice vinegar, oyster or hoisin sauce, sugar, and a pinch of gochugaru. Simmer 2–3 minutes until slightly thickened.
Coat eggplant: Brush or drizzle the glaze over roasted eggplant.
Finish: Garnish with sesame seeds and chopped green onions. Serve warm or at room temperature.
Tips
Choose the right eggplant: Asian, Chinese, or Japanese eggplants are less bitter and have tender skin, so no need to peel.
Prevent sogginess: Salt eggplant slices for 10–15 minutes before cooking, then pat dry. This draws out extra moisture and helps them brown better.
High heat matters: For stir-frying, cook quickly over medium-high heat so the eggplant caramelizes instead of steaming.
Glaze control: When roasting, brush the glaze on after roasting instead of before—this prevents burning and keeps flavors bright.
Serve fresh: Both versions taste best the same day, though leftovers can be reheated gently in a skillet.
Variations
Extra veggie mix: Add zucchini, mushrooms, or bell peppers to the stir-fry version for more Mediterranean flair.
Nutty twist: Sprinkle toasted pine nuts, almonds, or walnuts over the roasted version for added crunch.
Sweet-savory balance: Add a drizzle of honey or pomegranate molasses to the glaze for a richer Mediterranean touch.
Herb boost: Finish with fresh cilantro, parsley, or basil to brighten the dish.
Milder option: Skip gochujang/gochugaru and use only soy sauce + sesame oil for a savory but not spicy version.
Protein add-on: Toss in tofu cubes or thin slices of chicken with the stir-fried version for a complete meal.
Q&A
Q: Do I need to peel the eggplant?
A: No. Asian, Japanese, and Chinese eggplants have thin skin that cooks down easily. Peeling is optional if you prefer a softer texture.
Q: Can I make the roasted version ahead of time?
A: Yes. Roast the eggplant and store it in the fridge. Add the glaze just before serving to keep it fresh and flavorful.
Q: What’s the difference between gochujang and gochugaru in this recipe?
A: Gochujang (paste) gives a richer, slightly sweet-spicy flavor, while gochugaru (flakes) gives a drier, cleaner heat. You can use either depending on preference.
Q: Can I make this dish vegan?
A: Definitely. Just use hoisin sauce instead of oyster sauce, or leave it out altogether. Both versions are naturally plant-based when oyster sauce is omitted.
Q: How should I serve these eggplant dishes?
A: Both versions pair well with steamed rice, noodles, or a simple salad. They can also be served as part of a mezze or tapas-style spread.
Nutrition
(per serving, based on 4 servings, stir-fry version without optional cheese/nuts)
Calories: ~160
Protein: 3 g
Fat: 9 g
Carbohydrates: 18 g
Fiber: 5 g
Sugars: 7 g
Sodium: 420 mg
(Roasted version is slightly lower in calories and fat, depending on glaze additions.)
Conclusion
This Mediterranean Korean-Style Eggplant prepared two ways shows just how versatile eggplant can be. The stir-fry version is quick, spicy, and full of flavor, while the roasted option delivers a sweet-savory glaze that highlights the vegetable’s natural creaminess. Both are simple to prepare, adaptable to your spice level, and pair well with rice, noodles, or fresh Mediterranean sides. Whether you want a fiery kick or a mellow glaze, these eggplant dishes bring together the best of Korean seasoning and Mediterranean creativity.