30min · 2 servings Ingredients • 1 Aubergine • 1 Tbsp Chilli Oil • 3 Cloves Garlic • 1 Lime • 1 Tbsp maple syrup 2 Tbsp Gochujang paste Serve with: • Rice • Spring onions Sesame seeds Method: • 1. Start by slicing your Aubergine lengthways and slaying it out, cover it in Chilli oil and salt and roast it for 20 mins, then turn and roast for another 10 mins. • 2. Whilst that’s roasting make your Korean sauce my frying off the garlic in some Chilli oil, add the Gochujang, lime and maple syrup and fry for up to 5 mins. • 3. Cook your rice and then get the Aubergine out the oven brush the Gochujang sauce on the Aubergine then sprinkle with sesame seeds and coriander. •