Source: Nigel Slater’s recipes for aubergines with gochujang
Baked Aubergines with Gochujang and Beans
- 450 g aubergine
- 400 g banana shallots
- 3 tbsp olive oil
- 4 cloves garlic
- 2 tbsp gochujang
- 800 g chopped tomatoes 2 tins
- 800 g black-eyed beans or haricot, 2 tins
- 1 tbsp thyme
- 1 pinch sugar
- 100 g white bread
- 2 tbsp thyme
- 1 tbsp lemon zest 1 lemon
- 5 tbsp olive oil
- Remove the stems from the aubergines. Slice each aubergine in half lengthways. If you are using large ones, then cut each one lengthways into 1cm thick slices. Heat a griddle pan, then cook the aubergines cut side down for 5 minutes over a moderate heat until they are showing good colour before turning them over. Cook the other side for a further 5 minutes, then remove to a bowl. Cover with a lid – the steam they produce will help them to soften them further.
- Peel, halve and roughly chop the shallots. Warm the oil in a deep, heavy-based casserole, then let the shallots cook over a low to moderate heat for 15 minutes, stirring occasionally, until soft and pale gold. Peel, thinly slice and stir in the garlic.
- Stir in the gochujang, the tomatoes and their liquid and the black-eyed beans and their canning liquid. Stir in the thyme leaves, a little salt, the sugar and the aubergines. Simmer for 10 minutes, then transfer to a deep baking dish. I use one measuring 24cm x 16cm.
- Set the oven at 200C/gas mark 6. Process the bread to coarse crumbs, either in the food processor or by hand with a coarse-toothed grater. Mix them with the thyme leaves and the grated lime or lemon zest.
- Pour over the olive oil and toss to coat. Scatter over the surface of the beans and tomatoes. Bake for 25-30 minutes until the crumb crust is crisp and the filling is bubbling around the edges.