Gochujang Eggplant
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 aubergines, sliced into 1 cm planks ((£1.90))
- 250 g brown rice, washed ((£2.50/5)=(£0.50))
- Bunch of spring onions, thinly sliced ((£0.59))
- Bunch of fresh coriander, roughly torn ((£0.60))
- 3 tbsp Gochujang paste ((£1.55))
- 3 tbsp of soy sauce
- ½ tsp garlic granules
- 2 tbsp of olive oil
Method
- Add the Gochujang, soy sauce, garlic granules and oil in a mixing bowl and whisk to combine.
- Slice the aubergines lengthways into planks approximately 1 cm wide.
- Place the aubergines in a large baking tray and score them with your knife. Pour around ¾ of the glaze onto the aubergines and use a spoon or your hands to ensure both sides are evenly coated.
- Pop them in the oven, timer set to 30 minutes. Meanwhile, measure out the rice and add 1:2 ratio of rice to water. Set a timer for your rice according to the packet, mine was 25 minutes.
- Using the remaining glaze that is left in the bowl, coat the aubergine again when there’s 10 minutes left on your timer.
- Once the timers are all up, you can assemble your meal by adding a layer of rice, some saucy baked aubergine, followed by some sliced spring onions and fresh coriander. Season with salt and some red pepper flakes for some added heat.