One-Tin Korean-Style Aubergines with Spring Onions & Sesame Rice
VeganVegetarianLow Cost
In the traditional Korean dish, aubergines are steamed for just 7 minutes before you gently stir in the red pepper and sesame dressing. In this version, I let the oven steam the aubergines, while basmati rice and leeks cook underneath for a simple and filling all-in-one dish.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
leek 2 (sliced)
aubergine 2 (sliced)
spring onions 3 (sliced)
sesame seeds 1 tbsp
garlic cloves 3
vegetable stock cube 1
basmati rice 240 g
sesame oil 3 tbsp
cider vinegar 1 tbsp
ginger 45 g
chilli flakes pinch
soy sauce 2 tbsp
Method
Preheat the oven to 210°C fan/230°C/gas 8. Slice the leeks. Slice the aubergine into approx. 1½ cm slices. Make up the vegetable stock cube with 400ml boiling water.
Tip the rice and 2 of the garlic cloves into a wide lidded casserole dish or a medium roasting tin, then evenly cover with the sliced leeks. Pour over the vegetable stock and half the sesame oil, then lay the aubergine on top in one layer. Scatter over a pinch of sea salt, cover with a lid or very tightly with foil (this is important or the rice won’t cook properly). Transfer to the oven and bake for 30 minutes.
Meanwhile, make the dressing. Grate the ginger and remaining garlic clove. Mix together the grated ginger and garlic, chilli flakes, cider vinegar, soy sauce and remaining sesame oil. Season to taste. (you can use rice wine vinegar instead of cider vinegar if you prefer)
Thinly slice the spring onions.
As soon as you take the tin out of the oven, remove the lid or foil and dress the aubergines with the dressing. Scatter over the spring onions and sesame seeds and serve hot. Enjoy!
