Ingredients
- Aubergines 2 medium
- Garlic 2 cloves
- White miso 1 tbsp
- Soy sauce 4 tsp
- Sesame oil 2 tsp
- Spinneysfood Pure Maple Syrup 2 tsp
- Spinneysfood All-Purpose Flour 85g
- Gochujang paste 1 tbsp
- Spinneysfood White Sesame Seeds 1½ tsp
- Spinneysfood Salted Butter 50g chilled
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Miso-roasted aubergine steaks with gochujang crumble
Asian 20 Mins Prep · 45 Mins Cook
- 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.
- 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.
- 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.
- Once done, break up any larger clusters for a fine crumble texture.
- Transfer the glazed aubergines steaks to a serving platter and scatter over the Gochujang crumble, sesame seeds and some fresh coriander.
- Serve while warm.