Traybake Paneer with Aubergine

Ingredients

• For the Traybake
• Paneer 250g
• Aubergine 1 large
• Red onion 1 medium
• Vegetable oil 2 tbsp
• For the Korean Glaze
• Gochujang (Korean chilli paste) 2 tbsp
• Soy sauce 2 tbsp
• Rice vinegar 1 tbsp
• Honey or maple syrup 1 tbsp
• Sesame oil 1 tsp
• Garlic 2 cloves, minced
• Ginger 1 tsp, grated
• For Garnish
• Spring onions 2, sliced
• Sesame seeds 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the vegetables and paneer: Cut the paneer into 2cm cubes. Trim and cut the aubergine into 2cm cubes. Peel and cut the red onion into wedges.
3. In a large bowl, whisk together all the ingredients for the Korean glaze: gochujang, soy sauce, rice vinegar, honey/maple syrup, sesame oil, minced garlic, and grated ginger until well combined.
4. Add the cubed paneer, aubergine, and red onion wedges to the bowl with the glaze. Toss gently to coat everything evenly.
5. Spread the coated paneer and vegetables in a single layer on a large baking tray lined with baking paper. Drizzle with 2 tbsp of vegetable oil.
6. Roast in the preheated oven for 25-30 minutes, or until the aubergine is tender and slightly caramelised, and the paneer is golden brown. Toss halfway through cooking for even browning.
7. Once cooked, remove from the oven. Garnish with sliced spring onions and a sprinkle of sesame seeds.
8. Serve hot, perhaps with steamed rice or noodles.