A gochujang-glazed take on Aubergine Cake, built on garlic and scallion and finished the way we like it. Ready in about 55 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the soy sauce and the rest of the garlic and scallion flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Korean
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