Spicy vegan starter. Prepare ahead to the end of roasting then reheat under the grill before serving.
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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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