| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 2 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper and set aside. Preheat the air fryer to 190°C.
Keeping the aubergines whole, slice down three-quarters of the way lengthways to create a fan. Mince the garlic. Mix the white miso, soy sauce, sesame oil, maple syrup and garlic in a bowl to make the glaze. Brush the glaze between the aubergine layers and lay flat in the air fryer basket. Air-fry for 30 minutes until slightly soft and golden.
Combine the flour, Gochujang paste and 1 tsp sesame seeds in a mixing bowl. Using your fingertips, rub the chilled butter into the mixture until it resembles coarse breadcrumbs. Spread the crumble mixture evenly on the baking tray and bake for 10-12 minutes or until golden and crispy.
Once done, break up any larger clusters for a fine crumble texture.
Transfer the glazed aubergines steaks to a serving platter and scatter over the Gochujang crumble, sesame seeds and some fresh coriander.
Serve while warm.
