Korean Aubergine Recipe

Prepare oven and aubergines

Preheat oven to 220°C (425°F). Slice each aubergine lengthwise into halves. Score the flesh in a diamond pattern, cutting about 1 cm deep. Lightly salt the cut sides and set aside for 5 minutes, then pat dry with paper towel.

Make gochujang glaze

In a small bowl combine gochujang, light soy, rice vinegar, sesame oil, brown sugar, neutral oil and 1/4 tsp salt. Whisk until smooth.

Roast

Brush the cut sides of the aubergines generously with the gochujang glaze. Place cut-side up on a baking sheet lined with parchment. Roast for 25-30 minutes until flesh is tender and edges caramelized. If desired, for extra char, switch to broil for 2-3 minutes watching closely. Remove from oven and sprinkle with toasted sesame seeds.

While aubergines roast, crumble pressed tofu into a food processor. Add sesame oil, lemon juice, mirin (or rice vinegar), garlic powder and 1/2 tsp salt. Process until very smooth, scraping down the sides. With the motor running, add cold water 1 tablespoon at a time until texture is creamy and spreadable (about 2 tbs). Taste and adjust seasoning. Transfer to a bowl and chill briefly if you prefer a firmer texture.

Heat neutral oil in a small saucepan over medium-low heat until shimmering but not smoking (about 160-170°C / 320-340°F). Add sliced garlic and fry gently until golden and crisp, 1-2 minutes — do not burn. Remove saucepan from heat and immediately add dried chilli flakes, sliced scallion greens, toasted sesame seeds and 1/4 tsp salt. The residual heat will sizzle the flakes and crisp the scallions. Let cool slightly for 5 minutes so oil infuses and garlic becomes crispier. Spoon the oil and solids into a small heatproof bowl, reserving any oil to drizzle.

Combine rice vinegar, water, sugar and 1/2 tsp salt in a jar or bowl and stir until sugar and salt dissolve. Add julienned carrots, press down so they are submerged. Let sit at room temperature for at least 15 minutes (can be made up to 2 hours ahead or refrigerated overnight for stronger flavor). Drain before serving or leave a little of the pickling liquid to spoon over the dish.

Spoon a generous smear of whipped tofu onto the center of each serving plate (about 2-3 tbs per portion). Place one roasted aubergine half (or both halves split between portions) on top of the tofu smear, cut-side up so the glaze is visible.

Scatter pickled carrots over and around the aubergine for brightness. Spoon over 1-2 tbs of the crispy chilli oil and its crunchy bits across the aubergine and tofu — reserve extra oil for anyone who wants more heat.

Finish with a sprinkle of fresh coriander leaves, extra toasted sesame seeds if desired, and serve with lime wedges on the side to squeeze over just before eating.