Gochujang Orzo with an Eggplant Schnitty

• total time: 27 minutes

Ingredients

For the eggplant Schnitty:

1 whole eggplant

2 tbsp corn starch

1/2 cup water

1 cup Panko breadcrumbs

1/2 cup cornflour

Veg oil

For the gochujang orzo:

1 cup orzo

2 large cloves garlic

1 thumb piece of ginger

1 onion

2 tbsp butter

Salt and pepper

1 tbsp gochugaru (red pepper flakes)

1 tsp gochujang

1 can coconut milk

Half of the same can filled with water

1/2 tsp miso paste

1 tsp minced lemongrass

Juice of half a lime

Top with hot maple syrup, sesame seeds and spring onions

Directions

Start by piercing your eggplant all over, adding it to a skillet, oiling all over and place it in the oven at 190C for 15/20 mins until skin is blistered and it softens.

Add the butter to a large pan and get the onion and ginger in there, season and stir until translucent. Add in the garlic for 30 seconds.

Add in the gochugaru and gochujang to the onion and stir to combine and then add the orzo in to toast slightly.

Go in with the coconut milk and water, stir and then add the miso paste, lemongrass and lime juice. Bring to a boil and then reduce. The orzo will cook in the liquid and soak up all the flavour. Should take 5-8 mins stirring regularly.

Once the eggplant is cooked, let cool and then peel off the skin. Mix together the corn starch and water until combined, coat the eggplant flesh in the batter and then press onto the breadcrumbs and remaining corn starch till the flesh is completely covered.

Heat up some veg oil and then shallow fry then eggplant until golden and crispy. Set aside on a cooling rack.

Your orzo should now be cooked and all liquid absorbed. Serve it up, top with the eggplant Schnitty, some hot maple syrup, spring onions and sesame seeds and enjoy.