gochujang-eggplant
Tender aubergine roasted to golden perfection and glazed with a sticky, spicy gochujang sauce that’s full of depth and heat. Served with rice, kimchi and crisp veggies, it’s the kind of meal that feels balanced but still brings the drama. Caramelised edges. Fiery glaze. Comfort on a plate.
Ingredients
2 tbsp gochujang
1 large aubergine, sliced into thick strips
Cooked rice
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