Cozy Vegan Gochujang Aubergine & Miso Lentils Recipe
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
40
minutesToday I am making a cozy vegan dish: Grilled Gochujang Aubergine with creamy miso lentils and fresh garlic basil oil. Perfect for a relaxing evening meal, this recipe combines deep umami flavors, spicy warmth, and fresh herbal notes.
Ingredients
- For the Lentils:
1 shallot, peeled and finely chopped
1 red chilli, deseeded and finely chopped
100g green lentils, rinsed
1 tbsp red miso paste
300ml water
10g coconut cream
Olive oil
Salt & black pepper
- For the aubergine:
1 aubergine, halved, flesh scored in a criss-cross pattern
1 tbsp gochujang
Salt & black pepper
- For the garlic basil oil:
30g fresh basil leaves
4 garlic cloves
15–20g olive oil
Pinch of sea salt flakes
Black pepper
- For garnish:
Roasted pine nuts
Fresh parsley, finely chopped
Directions
- Heat a sauté pan with a little olive oil over medium heat. Add the shallot and red chilli, and cook until soft. Stir in the miso paste and cook for 1 minute until fragrant.
- Add the lentils and stir for 2–3 minutes. Pour in the water, bring to a boil, then reduce the heat. Cover with a lid and simmer for about 30 minutes, until tender.
- While the lentils cook, heat an ovenproof frying pan over medium heat. Place the aubergine halves flesh-side down and grill for 3–4 minutes, until browned and softened.
- Season the cut side with salt and pepper, spread the gochujang over the flesh, then transfer the pan to a preheated oven (180°C fan) and roast for 20 minutes.
- To make the garlic basil oil, blend the basil leaves and garlic with olive oil, salt, and pepper until smooth.
- Once the lentils are tender, stir in the coconut cream until dissolved. Season to taste.
- To serve, spoon the lentils into a bowl, place the roasted aubergine on top, drizzle with garlic basil oil, and finish with pine nuts and parsley.
- Enjoy your comforting vegan dish!
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