GOCHUJANG ROASTED AUBERGINEThursday, September 29, 2016
Gochujang is a savoury, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.
Think miso with a kick! It adds deep flavour and magical colour to any dish and that's why I paired it with the mellow and pale aubergine. (BTW; Aubergine is also know as an Eggplant to anyone scratching their head right now!)
This dish is simple to make and guaranteed to brighten your day!
- 1 aubergines, halved
- olive oil
- 1 tablespoon Gochujang paste
- Juice of 1/2 lemon
- Coriander leaves
WHAT YOU DO
- Heat oven to 380F. With a sharp knife, criss-cross the flesh of the aubergine in a diagonal pattern, then place on a baking tray. Drizzle the aubergine with a little olive oil and allow it to seep into the cuts.
- Mix the Gochujang with the lemon juice to make a thick paste. Spread the paste over the aubergine, sprinkle with the coriander leaves (you can also add a sprinkle of dried chilli, as I did for this shoot but it's rather spicy already so tread carefully!) then cover the tray with foil and roast in the centre of the oven for 30 mins.
- Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
- Serve the aubergines with a scatter of green salad leaves- I used rocket (arugula)
The perfect Autumn salad with enough warmth to make you forget it's just a salad!!