Oh bergine! 🍆

Ingredients:

Chilli Oil:

• 1 tsp gochujang

• 2 tsp Olive oil

• 2 tsp kimchi juice

• 2 tsp light soya sauce

• 1/2 tsp miso paste

• 1 tsp balsamic vinegar

• Olive oil

• 1 Aubergine

  White Sauce:

• 5 tbsp Alpro plane Yoghurt

• 5 tbsp coconut milk

• 1 tbsp tahini

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 lime juice

• 1/2 tsp corn starch

Method:

Rub olive oil on the aubergine skin, and place it on a very hot non stick or griddle pan. Let it cook till the aubergine gets really soft and the skin is coming off (Beware - it will get very smoky!), turning it as needed so to cook all sides. Close the lid of the pan if you’d like to trap some of the smoky flavour.

Make the white sauce and place it in the fridge while you prepare the rest (make sure you use a sieve for the corn starch).

Make the chilli oil.

Take the aubergine out of the pan once fully soft, and remove as much of the skin as possible, while leaving the flesh intact. Cut the flesh in the middle lengthways, opening up the aubergine like a flower.

Spread the white sauce on a plate. Top it with the aubergine, and then with the chilli oil.

Enjoy!