Miso Gochujang Peanut Roasted Eggplant

A lovely side dish, suffused with flavor, this miso gochujang peanut roasted eggplant is super easy to make. Crushed peanuts add a welcome crunch!

If you’ve been reading along here for a while, you probably know that, like a lot of children, I did not like, detested, abhorred eggplant growing up. That all changed when my mom’s close friend, Lilian, a second generation Italian American made her eggplant parmigiana for me. 

The thing is, eggplant is relatively tasteless until you add seasonings or spices to it. But, now as an adult, I realize that is one of its best attributes! Just about every cuisine worldwide has eggplant dishes in its repertoire, with their own twist of spices, sauces and fillings. It’s so adaptable, adding extra hidden veg to sauces and stews or being the star of a dish.

Last summer a good friend gave me a new cookbook, Dominique’s Kitchen by Dominique Woolf who was the winner of Jamie Oliver’s show The Great Cookbook Challenge, where 18 contestants cooked to win a contract to publish their cookbooks. It is, as described in its tagline, “easy everyday Asian-inspired food.”

Dominique shares a recipe for a roasted eggplant dish with garlic, soy sauce, gochujang and honey that sounded intriguing. I bookmarked it but never quite got around to making it. Then recently, I read Ella Risbridger’s new cookbook, The Kitchen Book and came across her recipe for eggplant, roasted whole, with garlic, miso and sesame oil. This recipe is my mash up of the two. 

Miso Gochujang Peanut Roasted Eggplant

As mentioned above, this recipe is adapted from two recipes, one in The Kitchen Book by Ella Risbridger and another from Dominique’s Kitchen by Dominique Woolf. I highly recommend both books. 

Ingredients

2 eggplant (My two weighed 1 lb 10 ½ oz or 754g)

2 tablespoons sesame oil 

2 fat cloves garlic

3 tablespoons unsalted butter 

2 teaspoons miso 

1 tablespoon gochujang 

1/3 cup or 50g shelled, roasted peanuts 

Cilantro leaves, to garnish, optional

Method

Preheat your oven to 350°F or 180°C and line a baking pan with baking parchment or a silicone liner.

Cut the eggplant in half lengthwise. Use a sharp knife to cut a diamond pattern in the flesh, taking care not to pierce the skin.

Put them on your prepared baking pan and brush the eggplant with the sesame oil. 

Put the pan in your preheated oven. Bake for about 40-45 minutes, or until the eggplant are soft and blistered. I did five minutes on broil/grill at the end.

Meanwhile, peel then grate the garlic cloves into a small heatproof bowl. Add the butter. 

Microwave in 10 second bursts until the butter is melted. (It took mine just one minute.) Swirl every 10 seconds.

Stir in the miso and gochujang until smooth.  

Crush the peanuts in a mortar and pestle or with a rolling pin in a bag. You want some fine dust and some small bits. 

Take the roasted eggplant out of the oven. 

Fork the flesh to break it up. 

Spoon over the garlic-miso-gochujang butter, and fork it right through. 

Sprinkle with the crushed peanuts. 

Garnish with cilantro leaves, if desired. 

Enjoy! 

It’s Sunday Fun and today we are sharing recipes with peanuts and/or peanut butter in celebration of National Peanut Day which is today! Many thanks to our host, Amy from Amy’s Cooking Adventures. Check out the link list below.

• Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
• Frozen Chocolate Peanut Butter Truffles by Karen's Kitchen Stories
• Homemade Butterfingers by Amy’s Cooking Adventures
• Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
• Peanut Butter Muffins by Mayuri's Jikoni
• Skrewball Brownies by A Messy Kitchen
• Thai Chicken Pasta Salad by A Day in the Life on the Farm
• Vrat Shengdanyachi Amti - Peanut Curry by Sneha's Recipe
• Warm Peanut Butter Sauce for Dipping by Our Good Life

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Cajun Shrimp Eggplant Casserole

Spicy eggplant and shrimp casserole is a traditional dish in any Cajun kitchen. It took me a while to come around to loving it but now it's a true family favorite.

My daughters will tell you that a lot of my recipe instructions start with frying bacon and garlic. They like to say ALL but then, they are given to hyperbole and come by that tendency naturally from all the storytellers in our family. As my father always says, “Why let the truth get in the way of a good story?” His own father, their great-grandfather used to say that he didn’t trust a man who could tell a story only one way. So you have to take us all with a grain of salt. 

But it is the gospel truth when I tell you that most Cajun recipes start with we call the holy trinity: onions, bell pepper and celery. This one is no different.

This week, along with the rest of North America and many countries around the globe, Sunday Supper is celebrating mothers so I wanted to make a dish that my mom loves. When I was a child, this shrimp eggplant casserole was one my mom thoroughly enjoyed and my grandmother made it often when we were visiting. I hated it!  Frankly, I hated all things eggplant. I think it was a textural thing. 

I had already had my second child and was 30 years old before I was introduced to eggplant Parmigiana.  Finally, an eggplant dish I liked! But that encouraged me to give some others another try and I am pleased to say that my mom’s favorite is now one of mine too. I don’t know that I make exactly like my grandmother did all those years ago, but I begin with the Cajun holy trinity, and bacon, and that’s the best start.

Happy Mother’s Day to my great traveling companion, positive thinker, faithful role model and unendingly generous mother! I love you, Mom, and wish we were celebrating together today.

My family bookends. They support me from both sides and I am blessed.

Cajun Shrimp Eggplant Casserole

Every Cajun cook has a recipe for a version of this spicy eggplant casserole with shrimp. This one is my attempt to replicate my maternal grandmother’s, in honor of her eldest daughter, my own dear mother.

Ingredients
1 medium onion
1 medium green bell pepper or capsicum
3 stalks celery
4 cloves garlic
3 medium eggplants or aubergine (about 2 lbs or just less than 1 kg)
Sea salt
5 slices sandwich bread (I use whole grain because that’s all I ever buy.)
1 cup milk
1.5 lbs or 680g shrimp, already peeled and cleaned
2 slices bacon
Olive oil
1 1/2 cups or 135g grated Parmesan, divided
2 eggs
2 small chili peppers, minced, or 1 teaspoon chili paste or cayenne
Few good grinds of black pepper
1 cup or 125g dried breadcrumbs
3 tablespoons butter
Parsley for garnish, optional

Method
Finely chop the onion, bell pepper, celery and garlic.

Peel the eggplant and cut it into cubes. Put them in a large bowl, cover with cool water and sprinkle with fine sea salt.

Cut your bread slices into pieces and soak them with the milk.

In a large pan, big enough to eventually hold all your cubed eggplant, sauté the shrimp with a drizzle of olive oil, until just pink. Lightly season with sea salt. Remove from the pan and set aside.

Now fry the slices of bacon with another drizzle of olive oil until crispy and remove them from the pan. Chop them into small pieces.

Tip the onion, bell pepper, celery and garlic into the bacon pan and sauté until they are all soft. Drizzle in a little olive oil if the pan seems dry.

Preheat your oven to 350°F or 180°C and grease a large casserole dish with a little olive oil.

Drain the eggplant in a colander and add it to the bacon pan. Cook the eggplant until it is softened as well. This takes about 10 minutes but you can put a lid on the pan to speed it up a little.

In a very large mixing bowl – I use my largest salad bowl – combine your soaked bread, 2 eggs, bacon, chilies, shrimp and half of the grated Parmesan.  Stir until very well combined.

Add in the sautéed eggplant and a few good grinds of black pepper and stir well.

Pour the whole bowl into your prepared casserole dish and spread the contents out evenly.

Mix your breadcrumbs with the remaining Parmesan and sprinkle this to cover the eggplant mixture.

Cut the butter into little slices and dot them around the top of the casserole.

Bake in your preheated oven for about half an hour or until the casserole is golden brown and bubbling.

Sprinkle with a little chopped parsley when serving, if desired.

Enjoy!

Does your mom have a special dish she loves? Does your family have inviolate Mother’s Day traditions? I’d love to hear about them so please leave me a comment. Meanwhile, check out all the lovely dishes and desserts my Sunday Supper group is sharing today, along with our talented host, Liz from That Skinny Chick Can Bake.

Mother's Day Breakfast:

• Bacon,Egg and Cheddar Scones from Kudos Kitchen By Renee
• Chai Berry Muffins from Hezzi-D's Books and Cooks
• Chocolate Almond Prune Bread from What Smells So Good?
• Greek Breakfast Strata from Curious Cuisiniere
• Maple Almond Butter from girlichef
• Orange Julius from Neighborfood
• Rum Rolls from Daily Dish Recipes
• Slow Cooker Eggs with an Asian Accent from NinjaBaking.com

Mother's Day Appetizers, Soups and Salads:

• Asparagus and Prosciutto Crostini from Hip Foodie Mom
• Carrot Ginger Soup from Confessions of a Culinary Diva
• Chilled Spring Pea Soup from An Appealing Plan
• I Love You Mom Melon Salad from Hot Momma's Kitchen Chaos
• Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
• Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
• Vegetable Shu Mai from My Healthy Eating Habits

Mother's Day Main Dishes:

• Betty's Salad from Jelly Toast
• Brussels Sprouts Kofta from Soni's Food
• Cajun Shrimp Eggplant Casserole from Food Lust People Love
• Crepes Lorraine from Noshing With The Nolands
• Greek Chicken Pizza from Casa de Crews
• Ham and Spinach Quiche from Try Anything Once Culinary
• Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
• Mac & Cheese Dressed Up for Mother's Day from Cooking Chat
• Mini Pot Pies from Jane's Adventures in Cooking
• Paprika Shrimp from Nosh My Way
• Spears in a Blanket from The Not So Cheesy Kitchen

Mother's Day Desserts:

• Banana Cream Pie from Take A Bite Out of Boca
• Black-Eyed Susan from Cindy's Recipes and Writings
• Cannoncini alla Crema from Manu's Menu
• Chocolate Babka from Run DMT
• Chocolate Caramel Tart from That Skinny Chick Can Bake
• Chocolate Creme Brûlée from Desserts Required
• Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
• Gluten Free Lemon Curd Pie from Gluten Free Crumbley
• Lemon Cookies from Peanut Butter and Peppers
• Limoncello Lemon Pound Cake from Killer Bunnies, Inc
• Mom's Glazed Blueberry Tarts from The Wimpy Vegetarian
• Mom's Coconut Macaroons from MealDiva
• Mango Sorbet from Pescetarian Journal
• PB&J Macaron from A Kitchen Hoor's Adventures
• Peach Cobbler from Cookin' Mimi
• Pina Colada Cake from The Foodie Army Wife
• Pineapple Empanadas from La Cocina de Leslie
• Scotch Tea Cookies from Shockingly Delicious
• Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
• White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots