Wash the aubergine and cut into approx. 2 cm pieces.

Sprinkle the aubergine pieces with a good pinch of salt, mix well and leave to rest for approx. 5 minutes.

In the meantime, rinse the rice under running water and cook according to the packet instructions.

Dab the pieces of aubergine with kitchen paper, mix with 1 tablespoon peanut oil, place on the grid in the MultiFry 5 and cook using the Air Fry program for vegetables at 190°C for approx. 20 minutes. Turn the pieces of aubergine halfway through.

For the sauce peel and finely chop the garlic and ginger.

In a small bowl, mix the soy sauce, rice wine vinegar, honey and gochujang and stir everything together.

Heat the remaining oil in a small pan and fry the garlic and ginger over a medium heat for about 2 minutes.

Add the sauce and leave to thicken for approx. 3 minutes over a medium heat.

Wash the spring onions and coriander. Slice the spring onions into rings and roughly chop the coriander.

Roughly chop the peanuts.

Add the roasted aubergine to the sauce and toss until all the pieces are coated with sauce.

Place the gochujang aubergine and rice on a plate. Top with spring onions, coriander and peanuts and serve.