Eggplant & Pumpkin Parmigiana with Gochujang

Name: Eggplant & Pumpkin Parmigiana with Gochujang
Yield: 3
Ingredients: 1.0tbsp Olive Oil; 500.0g Pumpkin, sliced ½ inch thick; 0.0g Salt and Pepper, to taste; 1.0item Eggplant, sliced ½ inch thick; 2.0tbsp Olive Oil; 720.0ml KNORR Tomato Pronto; 2.0tbsp Gochujang; 1.0tbsp Brown Sugar; 1.0tsp Fresh Basil, chopped; 1.0tsp Dried Oregano; 0.0g KNORR Aromat 1 kg; 0.0g Pepper; 4.0part Garlic Clove, minced; 1.0item White Onion, minced; 85.0g Parmesan Cheese; 85.0g Mozzarella Cheese; 0.0g Basil Leaf, for garnish

Eggplant & Pumpkin Parmigiana with Gochujang – - Recipe

Unlike the usual, this Parmigiana uses roasted zucchini and eggplant, mixed with a flavourful Gochujang red sauce. This vegetarian recipe can indeed be tasty and healthy— something your guests will remember you for.

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Roasted Eggplant & Pumpkin

Olive Oil 1.0 tbsp
Pumpkin, sliced ½ inch thick 500.0 g
Salt and Pepper, to taste
Eggplant, sliced ½ inch thick 1.0 item

Parmigiana Sauce

Olive Oil 2.0 tbsp
KNORR Tomato Pronto 720.0 ml
Gochujang 2.0 tbsp
Brown Sugar 1.0 tbsp
Fresh Basil, chopped 1.0 tsp
Dried Oregano 1.0 tsp
KNORR Aromat 1 kg
KNORR Aromat 1 kg

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(Special Price) 1 piece 220.00฿

(Special Price) Pack x6 1,300.00฿

Added to cart: KNORR Aromat 1 kg

Product not available.

Product not available.
Pepper
Garlic Clove, minced 4.0 part
White Onion, minced 1.0 item

Serving

Parmesan Cheese 85.0 g
Mozzarella Cheese 85.0 g
Basil Leaf, for garnish

Knorr Aromat

Baking - Braising

Fusion

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Method

Roasted Eggplant & Pumpkin
- On a baking tray, lay out your eggplant and pumpkin slices.
- Drizzle olive oil over them, and season with salt and pepper.
- Roast them in the oven for about 3 minutes. Remove and put aside.
Parmigiana Sauce
- Set your heat to medium. In a pot, add in your cooking oil, and when hot, put in your onions.
- Season with some salt to let the onions sweat.
- Add in your garlic.
- When the onions have caramelized and translucent in color and your garlic become fragrant, pour in your KNORR Tomato Pronto and Gochujang. Let it simmer until it starts bubbling.
- Add in your basil, oregano and brown sugar and mix until the sugar is dissolved.
- Season with pepper and KNORR Aromat Powder needed, give it a mix, then let it cool.
Serving
- Preheat the oven to 350˚F. Grease a cast-iron skillet with Olive Oil.
- Layer the roasted eggplant & pumpkin slices flat in the cast-iron skillet, occasionally spooning some sauce in between and over each layer.
- When the skillet is filled, sprinkle the Mozzarella and Parmesan Cheese over, coating the top evenly.
- Bake in the oven until the cheese melts and starts bubbling.
- Serve on the cast-iron skillet.
- Garnish with a basil leaf on top.
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