GOCHUJANG-GLAZED EGGPLANT WITH CHIPPIES

Salt and vin chips are the ultimate crunch-addition to this eggplant. Once you pop you will not stop. I could definitely eat two of these myself easily – but one per person is probably a normal-person portion, or a good side/share plate for two to four people. Gluten free | Serves 2 Preparation 5 mins | Cook 30 mins 2 eggplants, halved lengthways

½ tsp flaky salt

2 tablespoons extra virgin olive oil, plus extra for drizzling 2 tablespoons maple syrup

1 tablespoon gochujang paste*

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1 handful of salt and vinegar chips chopped chives, thinly sliced red chilli, steamed rice and green thangs, like mesclun lettuce and stray herbs you want to get rid of, to serve

*specialty ingredient

Gochujang is a fermented Korean chilli paste that is balanced with sweetness. Found in any good Asian grocer.

Preheat oven to 200°C fan forced. Grease and line a baking tray with baking paper.

Score the inside flesh of each eggplant half with a knife 1cm deep in a criss-cross pattern. Sprinkle with salt and drizzle with oil. Massage into flesh, then place cut side down on prepared baking tray.

Bake for 20 minutes or until flesh is softened and the cut side is slightly golden.

Meanwhile, combine maple, gochujang, vinegar and sesame oil.

Flip cooked eggplant and spoon over glaze mixture to coat. Turn oven to grill on high and cook sauce side up for 10 minutes, or until golden and gnarly.

Crunch up chips and scatter over eggplant. Top with chives, chilli and green thangs. Serve hawt with steamed rice.

Spice it up

Sub the gochujang for miso, sriracha or even hoisin for a change in spicery.

Jazz it up

Slice and serve in a bowl with steamed short grain rice, edamame, corn, shaved radish and thinly sliced spring onion for a glazed-eggplant donburi bowl.