Korean Aubergine

I LOVE miso roasted aubergine, and thought I’d give a Korean twist to it using the addictively spicy gochujang paste. I did this in the air fryer but you could definitely do it in the oven (step 1 you cover with foil and cook for 40 minutes at 180c fan, step 3 uncover and cook at 200c for 20 minutes).

Serve with rice and vegetables or salad.

Ingredients:

1 aubergine, cut in half length ways and then score the flesh with a wide hatch pattern

1 tbsp gochujang paste (gluten-free if required)

1 tbsp soy sauce (gluten-free if required)

1 tbsp maple syrup

1 tbsp mirin

1 tsp sesame oil

Step 1: Spritz a little oil on the flesh of the aubergine and air fry at 193C for 8 minutes.

Step 2: Meanwhile mix your glaze together by combining the gochujang, soy sauce, maple syrup, mirin and sesame oil together. If the paste is too thick, microwave for 30 seconds and then stir till smooth.

Step 3: Spread the glaze on to the softened aubergine flesh and return to the air fryer at 193c for 12 minutes.

Serve.