Baked aubergines with gochujang and beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

↑Support creators by visiting their site 😊