Gochujang roasted aubergine steaks recipe

Ingredients

• 4 garlic cloves, crushed
• 1 thumb-sized piece of fresh ginger, peeled and chopped
• ⅓ cup (80 ml) dry sake
• 4 tbsp gochujang (Korean chilli/chile paste)
• ⅓ cup (80 ml) mirin
• ¼ cup (60 ml)  flavourless oil

1. Cut the aubergines/eggplants into 4-cm/1½ inch thick slices.
2. Preheat the oven to 180°C (350°F) Gas 4.
3. Put the marinade ingredients in a blender and blend to a purée. Set 60 ml/¼ cup of the marinade aside and refrigerate.
4. Put the aubergine/eggplant steaks in a roasting pan and season with salt and pepper. Add the remaining 60 ml/¼ cup marinade and turn the vegetables to coat on all sides. Roast in the preheated oven for 10 minutes.
5. Take out of the oven and brush each side with the reserved marinade. Return the aubergines/eggplants to the oven for a further 20 minutes or until cooked through and golden.
6. Meanwhile, in a small saucepan cook down any remaining marinade for 20 minutes to make a sauce to serve on the side.