As per lots of my recipes, this scrumptious gochujang roasted aubergine was born from a fridge raid gone very, very proper. Fantastically spicy aubergine, with a creamy peanut butter sauce for drizzling and simple coconut rice. Completed with some recent mint (non-obligatory however further good), that is an unimaginable bowlful that I’ve been making on repeat.

There are a few parts to this dish, but it surely all comes collectively in below half-hour. Making it a beautiful midweek meal or a useful dish to make as meal prep for work lunches. But additionally spectacular sufficient to serve to company.

What’s Gochujang?

You is probably not acquainted with gochujang, which has been taking the Western culinary world by storm these previous couple of years. It’s a Korean purple chilli fermented bean paste, sizzling and spicy, for those who like sizzling sauces like sriracha you’ll love gochujang.

It has an exquisite rounded flavour to the spice, slightly than being overtly sizzling. Use a bit of in a recipe like this and you find yourself with probably the most scrumptious plate of meals.

Many manufacturers of gochujang use wheat as a thickening agent, so you’ll want to test the label when looking for it. I exploit the Sempio gluten free selection, which I purchase in my native Asian grocery store however can be obtainable on-line (hyperlinks beneath).

There are two Sempio gluten free gochujangs – basic gochujang and gochujang with lemon. I’ve tried each for this recipe and each work properly so use whichever you will discover.

I Don’t Have All of the Elements – Are There Any Substitutions I Can Make?

Be at liberty to be versatile with this recipe, I’m an enormous believer in adapting dinner recipes, to swimsuit the components you may have. Listed here are some swaps you may attempt – the top dish will style barely totally different however will nonetheless be scrumptious:

• Gochujang – in case you are struggling to supply this or can’t discover a gluten free one, attempt sriracha as an alternative (test your model is gluten free, as not all are)
• Runny honey – simply changed with agave or maple syrup
• Dessicated coconut – you’ll be able to skip this and simply have plain rice for those who favor, it nonetheless tastes very nice, or maybe scattered 2 tbsp toasted sesame seeds by way of your rice
• Tamari – in case you are not gluten free you need to use soy sauce
• Rice vinegar – white wine vinegar is barely stronger in flavour however will work properly

Gochujang Roasted Aubergine with Peanut Butter Sauce & Coconut Rice Recipe

Any questions while you’re making this rice bowl, please do message me on social media (@myglutenfreeguide) or electronic mail me at laura@mygfguide.com. I’ll get again to you as quickly as I can.

When you benefit from the recipe, please do go away a evaluation on the recipe card beneath. It makes a world of distinction to me :). And you can too share images of your property creations in my Cooking Membership on Fb.

Thanks a lot! Laura xxx

Yield: Serves 2

Gochujang Roasted Aubergine with Peanut Butter Sauce & Coconut Rice (GF, DF)

Prep Time:
5 minutes

Prepare dinner Time:
half-hour

Whole Time:
35 minutes

An extremely tasty bowlful of spicy roasted aubergine and coconut rice, with a easy peanut butter sauce. Naturally gluten free, dairy free and vegetarian.

Elements

For the aubergines

• 2 aubergines
• 2 tbsp gochujang (guarantee gluten free if wanted)
• 2 tbsp runny honey
• 1 tbsp rice vinegar
• 1 clove garlic
• Somewhat oil (olive/sunflower/rapeseed – any are nice)
• 4 spring onions

For the coconut rice

• 150g basmati rice
• 50g dessicated coconut

For the peanut butter sauce

• 90g easy peanut butter
• 1 tbsp lime juice
• 1 tsp tamari
• 1 tsp sesame oil

To complete

• Contemporary mint leaves
• Chilli flakes or recent chilli (non-obligatory)
• Peanuts salted roughly chopped (non-obligatory)

Directions

1. First begin by soaking the dessciated coconut – merely add to a medium-sized bowl and pour over 200ml boiling water, stir then go away to sit down whilst you make the opposite parts.
2. Reduce the stalks off the aubergines then slice every aubergine into 6-8 strips, lengthways. Brush them with oil and scatter with salt. Prepare dinner in a griddle pan (or non-stick frying pan) over a medium warmth, for about 8 minutes, turning sometimes. You wish to barely char each side and barely soften the aubergines.
3. Preheat the oven to 200C (fan). Make the gochujang marinade for the aubergines by mixing collectively gochujang, honey, rice vinegar and a minced clove of garlic. You desire a good easy, runny paste. If it is nonetheless actually thick (and never spreadable as a marinade) add a number of drops of water.
4. Then the griddled aubergines go onto a foil-lined oven tray. Brush them throughout with the gochujang marinade. Then pop them into the oven at 200C (fan) to roast for 10 minutes, then flip them and roast for an extra 10 minutes on the opposite aspect, including the chopped spring onions for the ultimate 5 minutes.
5. Whereas they’re roasting make the rice per the packet directions (or use my useful tip for basmati – I all the time do 1 half rice to 2 components water, then carry to the boil earlier than turning all the way down to a low warmth – as soon as the water is absorbed the rice ought to be cooked and completely fluffy). As soon as cooked, drain the water from the dessicated coconut and stir by way of the rice. Then put aside.
6. For the peanut butter sauce, combine collectively the peanut butter, lime juice, tamari and sesame oil till easy and thick. Then incorporate 3 tbsp sizzling water, stirring them by way of one tbsp at a time. If it seems cut up in any respect, don’t fret, relying on the oil content material of the peanut butter this could occur but it surely nonetheless tastes attractive. Put aside.
7. Over the last 5 minutes of the aubergine’s roasting time, you can too panfry the tenderstem broccoli within the griddle pan. cook dinner for about 5 minutes over a medium-high warmth, so it will get evenly charred and is cooked by way of, however nonetheless has good chew to it.
8. Now time to assemble the bowls. Spoon the coconut rice into two bowls, then drizzle the peanut butter sauce over the rice. High with the gochujang aubergine and the tenderstem.
9. End the bowls with some torn recent mint leaves, crushed peanuts and chilli (recent or flakes) in case you have them. I actually love the addition of mint, so in case you are going for simply a kind of, attempt the mint. Take pleasure in!

For extra scrumptious gluten free meals, why not attempt a few of my different recipes or bookmark your favourites for later:

Blissful cooking! Laura xxx