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!)

GOCHUJANG ROASTED AUBERGINE

• 1 aubergines, halved
• olive oil
• 1 tablespoon Gochujang paste
• Juice of 1/2 lemon
• Coriander leaves

WHAT YOU DO

1. 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.  
2. 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.
3. Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
4. 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!!