Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice two large aubergines into 1-inch thick rounds and lightly sprinkle with 1/2 teaspoon salt, letting them rest for 15 minutes to draw out moisture.

2. 2

   In a bowl, combine 50 grams gochujang, 200 ml full-fat coconut milk, 1 tablespoon vegetable oil, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1/2 teaspoon Sri Lankan roasted curry powder, 1 tablespoon grated fresh ginger, 4 minced garlic cloves, 10 fresh curry leaves, 1 pandan leaf, and 1 tablespoon brown sugar until well mixed.

3. 3

   Pat the aubergine slices thoroughly dry and place them along with the prepared sauce into a vacuum-sealable bag, ensuring the slices are evenly coated.

4. 4

   Seal the bag using a vacuum sealer and immerse it in a preheated water bath set to 85°C for 60 minutes, ensuring the bag is fully submerged.

5. 5

   Carefully remove the bag from the water bath after cooking, open it, and gently transfer the sous-vide aubergine and sauce to a hot pan.

6. 6

   Over medium-high heat, simmer the sauce, stirring occasionally, until it thickens slightly and coats the aubergine, about 5-7 minutes.

7. 7

   Stir in 1 tablespoon lime juice and serve the Sous-Vide Gochujang Coconut Aubergine hot, garnished with fresh coriander if desired.