Spicy vegan starter. Prepare ahead to the end of roasting then reheat under the grill before serving.
Pre heat the oven to 180c fan. Line a baking tray with foil and lightly grease. Score the aubergine halves with a criss cross pattern.
Mix gochujang, mirin, sesame oil, soy sauce, garlic and ginger. Place the aubergine halves onto the oiled tray, coat generously with the spice paste. Roast for 20-30 minutes (depending on their size) until soft.
Remove from the oven and use leftover paste to coat again, sprinkle with spring onion, chilli and coriander leaves and serve.
Gochujang Glazed Aubergine
Spicy vegan starter. Prepare ahead to the end of roasting then reheat under the grill before serving.
Ingredients
- 2 tbsp gochujang paste
- 2 tsp mirin
- 1 tsp sesame oil
- 1/2 tsp soy sauce
- 1 clove garlic grated
- 1 tsp ginger grated
- 2 aubergine halved
- 2 spring onions sliced
- 1 red chilli finely diced
- coriander leaves to garnish
- salad leaves to serve
Instructions
- Pre heat the oven to 180c fan. Line a baking tray with foil and lightly grease. Score the aubergine halves with a criss cross pattern.
- Mix gochujang, mirin, sesame oil, soy sauce, garlic and ginger. Place the aubergine halves onto the oiled tray, coat generously with the spice paste. Roast for 20-30 minutes (depending on their size) until soft.
- Remove from the oven and use leftover paste to coat again, sprinkle with spring onion, chilli and coriander leaves and serve.
Nutrition
Calories: 86.8kcalCarbohydrates: 18.7gProtein: 2.9gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.4gSodium: 70.3mgPotassium: 613.9mgFiber: 7.3gSugar: 10.2gVitamin A: 235.8IUVitamin C: 23.9mgCalcium: 29.7mgIron: 0.8mg
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