Miso-roasted aubergine steaks with gochujang crumble

Asian 20 Mins Prep · 45 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper and set aside. Preheat the air fryer to 190°C.
2. Keeping the aubergines whole, slice down three-quarters of the way lengthways to create a fan. Mince the garlic. Mix the white miso, soy sauce, sesame oil, maple syrup and garlic in a bowl to make the glaze. Brush the glaze between the aubergine layers and lay flat in the air fryer basket. Air-fry for 30 minutes until slightly soft and golden.
3. Combine the flour, Gochujang paste and 1 tsp sesame seeds in a mixing bowl. Using your fingertips, rub the chilled butter into the mixture until it resembles coarse breadcrumbs. Spread the crumble mixture evenly on the baking tray and bake for 10-12 minutes or until golden and crispy.
4. Once done, break up any larger clusters for a fine crumble texture.
5. Transfer the glazed aubergines steaks to a serving platter and scatter over the Gochujang crumble, sesame seeds and some fresh coriander.
6. Serve while warm.

© 2020-2025 سبينس. كل الحقوق محفوظة Spinneys.com