Gochujang Eggplant Galette | Club House

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