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Korean Aubergine

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.

Korean Aubergine

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.

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

Ingredients

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

Instructions

 

  1. Slice the aubergines in half lengthways. Cut into 3 inch long pieces and set aside.
  2. Heat the oil in a large saute pan. Once hot add the aubergines and stir fry for 2-3 minutes on medium heat.
  3. Add the red pepper and continue to fry for another 5 minutes.
  4. Mix together the sauce ingredients.
  5. Tip the sauce over the aubergines and stir well.
  6. Place a lid on the pan and simmer for 5 minutes until the aubergines are cooked
  7. Scatter with the spring onions and sesame seeds and oil
  8. Delicious served with rice.

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