GRILLED MISO AND GOCHUJANG EGGPLANT WITH TOFU CRUMBLE
A not-so-spicy fusion of tender CARAMELISED eggplant and crunchy tofu.
I ALWAYS HATED EGGPLANT, SORRY, FUCKING HATED EGGPLANT, PROBABLY BECAUSE I NEVER COOKED IT RIGHT, BUT THIS DISH TRANSFORMS THIS OFTEN MISUNDERSTOOD VEGGIE — OR FRUIT — INTO UMAMI GOODNESS. PERFECT AS A STAND-ALONE DISH, IT ALSO CAN BE SERVED WITH STEAMED RICE, PEARL COUSCOUS, OR QUINOA FOR A MORE FILLING MEAL. WHETHER YOU'RE A LIFELONG EGGPLANT LOVER OR A HATER, THIS RECIPE WILL IMPRESS YOU.
FEEDS 4 II TIME: 40 MINS II DIFFICULTY: DON’T NEED TO BE AN AUBER-GENIUS
INGREDIENTS
2 eggplants, sliced in 1cm slices
1 block of firm tofu
1 spring onion for serving
A few coriander leaves for serving
For the marinade
3 tbsp miso paste (red or white)
1 to 2 tbsp gochujang (depending on how spicy you want it)
1/2 tbsp brown sugar
1 tsp dark soy sauce
1 tsp sesame oil
1 tbsp sesame seeds (optional, can sprinkle for serving)
1 tbsp warm water
For the tofu crumble
3 tbsp panko crumbs
1 tbsp cornstarch
1 tsp ground ginger
1 tsp black pepper
2 tsp onion powder
2 tsp smoked paprika
2 tsp garlic powder
Olive oil for frying
GET COOKING
Start by preparing the marinade. In a bowl, mix the miso paste, gochujang, dark soy sauce, sesame oil, sesame seeds (if using), warm water, and brown sugar until smooth. Slice the eggplants into 1cm thick slices and brush them generously with the marinade. Let them sit for at least 20 minutes to absorb the flavors.
While the eggplants are marinating, prepare the tofu crumble. First, press the tofu to remove excess water. Crumble the tofu into small pieces in a bowl. In a separate bowl, mix the panko crumbs, cornstarch, ground ginger, black pepper, onion powder, smoked paprika, and garlic powder. Toss the crumbled tofu in the mixture until evenly coated.
Heat a wok or frying pan over medium heat and add a generous amount of olive oil. Once the oil is hot, add the tofu crumble and fry until golden and crispy, stirring occasionally to ensure even cooking. This should take about 5-7 minutes. Remove from the heat and transfer to paper towels to drain and dry.
Preheat your oven to 200°C (400°F). Arrange the marinated eggplant slices on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, until the eggplants are tender. Then, finish them off under the grill for a few minutes to achieve a slightly charred effect.
|To serve, place the baked and grilled eggplant slices on a platter, top with the crispy tofu crumble, and garnish with chopped spring onion and coriander leaves. Serve with pearl cous cous, rice or your favourite starch.
Fuck yeah! Enjoy!
