4Pierce the whole eggplant all over, oil it, and place it in the oven at 190C for 15-20 minutes until the skin is blistered and it softens.
5Add the butter to a large pan with the onion and ginger, season and stir until translucent.
6Add in the garlic for 30 seconds.
7Add the gochugaru and gochujang to the onion and stir to combine.
8Add the orzo to toast slightly.
9Add the coconut milk and water, stir, then add the miso paste, lemongrass, and lime juice.
10Bring to a boil and then reduce, letting the orzo cook in the liquid and soak up all the flavor, stirring regularly for 5-8 minutes.
11Once the eggplant is cooked, let it cool and then peel off the skin.
12Mix together the corn starch and water until combined, coat the eggplant flesh in the batter, then press onto the breadcrumbs and remaining corn starch until completely covered.
13Heat up some veg oil and shallow fry the eggplant until golden and crispy.
14Set the fried eggplant aside on a cooling rack.
15Serve up your gochujang orzo, top with the crispy eggplant schnitzel, some hot maple syrup, spring onions, and sesame seeds.