Sticky aubergine banh mi recipe
 Gochujang is key to this sticky aubergine banh mi. The crunchy pickled vegetables cut through the sweet spicy sauce perfectly. 1 aubergine salt 2 part-baked baguettes 1 tbsp rice vinegar ½ tbsp caster sugar 1 small carrot, peeled and cut into matchsticks 2-3 radishes, thinly sliced ¼ cucumber, seeds removed, cut into matchsticks 2 tbsp olive oil 1 tbsp gochujang 1 tsp dark soy sauce 1 tbsp dark brown sugar 1 tsp toasted sesame oil 1 tsp mirin 1 garlic clove, finely grated 1cm/½ in piece fresh root ginger, finely grated 1 tsp black and white sesame seeds 2 tbsp mayonnaise small handful coriander 1 aubergine salt 2 part-baked baguettes 1 tbsp rice vinegar ½ tbsp caster sugar 1 small carrot, peeled and cut into matchsticks 2-3 radishes, thinly sliced ¼ cucumber, seeds removed, cut into matchsticks 2 tbsp olive oil 1 tbsp gochujang 1 tsp dark soy sauce 1 tbsp dark brown sugar 1 tsp toasted sesame oil 1 tsp mirin 1 garlic clove, finely grated 1cm/½ in piece fresh root ginger, finely grated 1 tsp black and white sesame seeds 2 tbsp mayonnaise small handful coriander Method Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway. Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway.