Sweet and spicy this Korean style Aubergine dish is super easy to make and ideal served with rice and side veggies. For additional protein add a can of chickpeas at the end of cooking.
Overview
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
What’s Good About It?
Aubergines are a great source of fibre, nutrients such as folate, vitamin K and manganese. They are also packed with anthocyanins, a type of pigment with antioxidant properties that’s responsible for their vibrant colour.
- Slice the aubergines in half lengthways. Cut into 3 inch long pieces and set aside.
- Heat the oil in a large saute pan. Once hot add the aubergines and stir fry for 2-3 minutes on medium heat.
- Add the red pepper and continue to fry for another 5 minutes.
- Mix together the sauce ingredients.
- Tip the sauce over the aubergines and stir well.
- Place a lid on the pan and simmer for 5 minutes until the aubergines are cooked
- Scatter with the spring onions and sesame seeds and oil
- Delicious served with rice.
Did You Know?
Not all gochujang paste is gluten free so check labels carefully. To add protein tip a can of chickpeas in to the dish at the end of cooking
2 aubergines
2tbsp olive oil
1 red pepper, sliced thinly
1/2 tsp gochujang (Korean red chili pepper paste)
1tbsp tamari soy sauce
1tbsp rice wine
1tsp maple syrup
1tsp chopped garlic
bunch of spring onions, sliced
sesame seeds
1tsp sesame oil