Cinematic ASMR Cooking | Cozy Vegan Gochujang Aubergine & Miso Lentils Recipe

Описание: 🔔Welcome to a calm, cinematic ASMR cooking session 🌿.
Today I am making a cozy vegan dish: Grilled Gochujang Aubergine with creamy miso lentils and fresh garlic basil oil. Perfect for a relaxing evening meal, this recipe combines deep umami flavors, spicy warmth, and fresh herbal notes.

✨ Recipe highlights:
– Grilled aubergine brushed with spicy gochujang
– Creamy red miso lentils with coconut cream
– Fresh garlic basil oil drizzle
– Garnished with pine nuts & parsley

🎧 Put on your headphones, relax, and enjoy the soothing ASMR cooking sounds.
#asmrcooking #vegancooking #cinematiccooking
👉Printable recipe is here:
https://shokuikucuisine.co.uk/cozy-ve...
👉Grilled Gochujang Aubergine with Miso Lentils & Garlic Basil Oil
🍽️Serves 2
➡️Ingredients
For the lentils:
• 1 shallot, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• 100g green lentils, rinsed
• 1 tbsp red miso paste
• 300ml water
• 10g coconut cream
• Olive oil
• Salt & black pepper
For the aubergine:
• 1 aubergine, halved, flesh scored in a criss-cross pattern
• 1 tbsp gochujang
• Salt & black pepper
For the garlic basil oil:
• 30g fresh basil leaves
• 4 garlic cloves
• 15–20g olive oil
• Pinch of sea salt flakes
• Black pepper
For garnish:
• Roasted pine nuts
• Fresh parsley, finely chopped

➡️Method:
1. Heat a sauté pan with a little olive oil over medium heat. Add the shallot and red chilli, and cook until soft. Stir in the miso paste and cook for 1 minute until fragrant.
2. Add the lentils and stir for 2–3 minutes. Pour in the water, bring to a boil, then reduce the heat. Cover with a lid and simmer for about 30 minutes, until tender.
3. While the lentils cook, heat an ovenproof frying pan over medium heat. Place the aubergine halves flesh-side down and grill for 3–4 minutes, until browned and softened.
4. Season the cut side with salt and pepper, spread the gochujang over the flesh, then transfer the pan to a preheated oven (180°C fan) and roast for 20 minutes.
5. To make the garlic basil oil, blend the basil leaves and garlic with olive oil, salt, and pepper until smooth.
6. Once the lentils are tender, stir in the coconut cream until dissolved. Season to taste.
7. To serve, spoon the lentils into a bowl, place the roasted aubergine on top, drizzle with garlic basil oil, and finish with pine nuts and parsley.
8. Enjoy your comforting vegan dish!

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