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Gochujang Aubergine (Eggplant) Focaccia

This is one of my favourite ways of making aubergine: cut into thick slices, roasted until golden on the outside and soft and squidgy in the middle, and finished with a sticky glaze. This one is gochujang-based, which pairs beautifully with the creamy, crunchy slaw. Load it all up into a fluffy focaccia and you’ve got yourself an epic sandwich.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 aubergines
  • vegetable oil (or any neutral oil)
  • 2 tbsp mayonnaise
  • 2 tbsp rice vinegar
  • ½ tsp sugar
  • ¼ white cabbage, very thinly sliced
  • 20g fresh coriander, roughly chopped
  • 1 red chilli, very thinly sliced (optional, to make an extra spicy sandwich)
  • 1 heaped tbsp gochujang
  • 2 tbsp light soy sauce
  • 2 tbsp agave nectar or honey
  • 2 large garlic cloves, minced
  • 1 large focaccia (approx. 400g)

Instructions

  1. Heat your oven to 240°C/220°C fan.
  2. Slice the aubergines into 4cm thick rounds and arrange in a single layer on a greaseproof paper-lined baking tray. Drizzle with vegetable oil, season with salt and roast for 35 minutes, or until deep golden brown.
  3. Meanwhile, place the mayonnaise, rice vinegar and sugar in a medium mixing bowl and whisk to combine. Add the white cabbage, fresh coriander and red chilli (if using), season with a generous pinch of salt and pepper and toss well to combine. Refrigerate until ready to use.
  4. Back to the aubergines. Place the gochujang, light soy sauce, agave nectar and garlic in a small bowl and whisk to combine. This is your glaze.
  5. Brush the top of the aubergine slices with half of the glaze and return to the oven for 5 minutes, or until beginning to caramelise. Flip, brush the other side with the remaining marinade and return to the oven for 5 minutes, or until beginning to caramelise.
  6. To assemble, slice the focaccia in half and layer the sticky aubergines on the bottom. Top with the slaw and the other focaccia half then cut into four portions and serve. Note: wrapping the whole sandwich in greaseproof paper will make it easier to cut.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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