Korean Aubergine with miso and coriander

Korean Aubergine with Miso and Coriander

Serves 2 for Dinner

Ingredients:

For the Aubergine:

• 1 aubergine
• Oil to coat
• Salt and pepper

For the Gochujang Sauce:

• 6 cloves garlic, minced
• Small knob of ginger, sliced
• 1 teaspoon soy sauce
• 2 tablespoons gochujang paste (adjust to taste for spice level)
• 1 teaspoon sesame oil
• 1/2 teaspoon miso paste
• 4 tablespoons water

To Serve:

• Cooked rice
• Steamed broccoli
• Chopped coriander
• Toasted sesame seeds
• Green parts of spring onions, sliced into rounds

Cooking Steps:

1. Prepare Rice and Broccoli:

   • If serving with rice and broccoli, start cooking them first so everything is ready at the same time.

2. Prepare Aubergine:

   • Cut the aubergine in half and then into long strips, season and coat with oil.
   • Place the aubergine strips in the air fryer at 190°C for 12 minutes, then increase the temperature to 210°C for the last 5 minutes to get some color.

3. Cook Gochujang Sauce:

   • In a fry pan over low heat, cook the minced garlic and sliced ginger in a small amount of oil for about 2 minutes.
   • Add the whisked liquids (soy sauce, gochujang paste, sesame oil, miso paste, and water) to the fry pan and stir well.
   • Add the cooked aubergine to the sauce and mix until evenly coated.

4. Serve:

   • Plate the cooked rice and steamed broccoli.
   • Arrange the saucy aubergine on top.
   • Garnish with chopped coriander, toasted sesame seeds, and sliced green spring onions. 

Enjoy this flavorful Korean Aubergine dish served with rice and steamed broccoli, topped with fresh herbs and seeds!

Happy cooking.

Love Del 

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