Gochujang Eggplant Galette

Name: Gochujang Eggplant Galette
Prep time: 1 h
Cook time: 45 min
Yield: 8
Cuisine: Asian Other,French,
Ingredients: 1 1/2 cups (375 ml) flour; 1/2 tsp (2 ml) sea salt grinder; 8 tbsps (120 ml) unsalted butter cold, grated or chopped; 7 tbsps (105 ml) water ice cold; 1 egg lightly beaten; 1 tbsp (15 ml) milk; 2 green onions trimmed and cut into thin strips, to garnish; 6 (90 ) tahini; 1/4 cup (60 ml) water; 2 tbsps (30 ml) fresh lemon juice; 1 tsp (5 ml) Gourmet Garden™ Garlic Paste; 1/4 tsp (1 ml) sea salt grinder; 4 (60 ml) gochujang paste; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) brown sugar; 1 1/2 tsps (7 ml) sesame oil; 1 tsp (5 ml) garlic powder; 1/2 tsp (2 ml) ginger ground; 3 Chinese eggplants cut into planks (about 1 pound); 1 tsp (5 ml) sea salt grinder; 3 tbsps (45 ml) vegetable oil

Combining the French technique of galette with gochujang, a sweet and savoury condiment from Korea, this recipe rings true to the marriage of flavours in French fusion. Thought of as the French version of “everything but the kitchen sink,” once you master the dough, you can personalize any galette with your own filling – whether that’s our gochujang eggplant layered with garlic tahini sauce, or a savoury or sweet variation of your own.

This recipe is featured in the Everyday French Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

What you'll need

Sea Salt Grinder

Garlic Powder

Ginger, Ground

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