Gochujang Buffalo Aubergine Bites

The perfect recipe for aubergine haters - crispy perfect bites tossed in an addictive Gochujang sauce.

30 minutes cook

Serves 2

Mia Jacobs

Ingredients

Crispy aubergine:

1 large aubergine

65gcornstarch

1 tspgarlic granules

1/4 tspwhite pepper

1/4 tspblack pepper

a pinchsalt

350mlvegetable oil

Gochujang buffalo sauce

75gGochujang

90gvegan butter, melted

25gagave or sweetener

1 tbspsoy sauce

1 tbsprice wine vinegar

2 garlic cloves, crushed

1 tspgrated ginger

1 tbspcold water

1 tspsesame oil

Ranch

200gvegan greek yoghurt

3 tbspvegan mayo

2 spring onions, finely sliced

12gfresh coriander, finely chopped

2 tbspsesame oil

1/2 tspgarlic granules

1/4 lime, juice

to tastesalt

To serve

1 tbsptoasted sesame seeds

2spring onion greens, thinly sliced

Aubergine - love it or hate it, it's one of the most versatile vegetables. These Gochujang buffalo aubergine bites are addictive, crispy, savoury and moorish.

Method

Cut the aubergine into large irregular chunks and sprinkle over a pinch of salt. Leave for 1 minute.

Add to a mixing bowl with the cornflour, garlic granules, white and black pepper and a teaspoon of cold water. Toss to coat the aubergine completely and set to one side.

Mix all the ingredients for the buffalo sauce in a bowl and set aside.

In another bowl, mix the ingredients for the ranch and season to taste.

Heat the oil in a large deep frying pan. Once hot, shake off excess flour from the aubergine then add to the oil. They should sizzle as soon as they touch the oil. You may need to work in batches so as not to overcrowd the pan.

Fry the aubergine for around 5 minutes, flipping occasionally, until crispy on all sides then remove and place on paper towel to drain excess oil. Allow to cool slightly.

Add several tablespoons of sauce into a mixing bowl then toss in the aubergine and gently mix with 1 tbsp toasted sesame seeds. Serve on the yoghurt topped with sliced spring onions and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.