GOCHUJANG ROASTED AUBERGINE
Thursday, September 29, 2016Gochujang is a savoury, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.
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This dish is simple to make and guaranteed to brighten your day!
GOCHUJANG ROASTED AUBERGINE
WHAT YOU NEED- 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)
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The perfect Autumn salad with enough warmth to make you forget it's just a salad!!
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